Ingredients
- •2 lbs pork belly, skin removed
- •2 tsp kosher salt
- •1 tsp black pepper
- •4 cloves garlic, smashed
- •2 bay leaves
- •2 tbsp neutral oil for crisping
- •For sisig sauce:
- •1 medium white onion, finely diced
- •4 cloves garlic, minced
- •3 tbsp soy sauce
- •2 tbsp calamansi juice (or 1 tbsp lime + 1 tbsp orange juice)
- •1 tbsp fish sauce
- •2–3 bird's-eye chilies, minced (adjust to taste)
- •1 tsp freshly cracked black pepper
- •2 tbsp unsalted butter
- •For serving:
- •4 raw egg yolks (one per serving)
- •4 hot sizzling plates or cast iron skillets
- •Steamed jasmine rice
- •Calamansi or lime wedges
Instructions
Season pork belly with kosher salt and pepper.
Place in vacuum-seal bags with smashed garlic and bay leaves.
Seal and preheat sous vide bath to 185°F (85°C).
Submerge and cook for 15 h until spoon-tender.
Remove from bag, pat dry, and refrigerate weighted under a sheet pan for at least 2 h.
Once chilled and firm, dice the belly into small cubes (about 1/4-inch).
Heat oil in a large cast iron skillet over high heat.
Working in batches, sear the diced belly until all sides are deeply crispy, 4–5 min per batch.
Remove crispy pork to a plate. In the same skillet, lower heat to medium.
Add butter, diced onion, and minced garlic. Cook 2–3 min until softened.
Return all crispy pork to the skillet.
Add soy sauce, calamansi juice, fish sauce, minced chilies, and black pepper.
Toss everything together over high heat for 1–2 min until sizzling furiously.
Divide onto 4 preheated sizzling plates or individual cast iron skillets.
Make a small well in each serving and drop a raw egg yolk into it.
Serve immediately — diners stir the egg yolk into the sizzling pork.
Accompany with steamed rice and calamansi wedges.
Notes
- •The egg yolk MUST go on at the table on a hot plate — the residual heat cooks it just enough
- •Calamansi is a Filipino citrus with a unique sweet-tart flavor; the lime + orange mix is the best substitute
- •Traditional sisig uses pig face and ears — belly is the more accessible version with the same spirit
- •The chop size matters: too large and it won't crisp; too small and it dries out