Crispy Pork Sisig Rice Bowls – The Ultimate Flavor Explosion
Indulge in Crispy Pork Sisig Rice Bowls, a hearty fusion of savory and tangy flavors, perfect for any weeknight meal.
Equipment
- Skillet
- Knife
- Cutting Board
Ingredients
For the Pork
- 1 pound Pork belly Can substitute with pork shoulder for a leaner option.
- 4 cloves Garlic Freshly minced.
- 1 medium Onion Chopped; red onions work for a bolder flavor.
- 2 pieces Red chili peppers Adjust according to spice tolerance.
- 2 tablespoons Lemon juice Can substitute with lime juice.
- 3 tablespoons Soy sauce Opt for low-sodium.
For the Rice
- 4 cups Cooked white rice Jasmine or long-grain rice recommended.
- 1 bunch Chopped green onions Can substitute with chives.
- 1/4 cup Cilantro Optional.
For Garnish
- 1 piece Fried egg Optional; sunny-side-up or over-easy.
- 1/2 cup Crushed chicharrón Can substitute with toasted garlic.
Instructions
Main Instructions
- Cut the pork belly into small cubes for that perfect crispy texture.
- In a hot skillet with a splash of oil, sauté the minced garlic until it turns golden and fragrant.
- Add the chopped pork belly to the skillet and cook until crispy and golden brown on all sides.
- Toss in chopped onions and red chili peppers into the skillet; sauté until the onions become translucent.
- Drizzle soy sauce and fresh lemon juice over the pork mixture and stir well.
- Warm up your cooked white rice and fluff it with a fork.
- Spoon a generous amount of rice into each bowl and top it with the crispy pork mixture.
- Finish with a sprinkle of chopped green onions, a handful of cilantro, and a fried egg on top.
Notes
For best results, separate the crispy pork from the rice to maintain texture and consider making ahead.