Sisig

Name: Sisig
Yield: Serves 4
Ingredients: ½ cup cane, vinegar; ⅓ cup, soy sauce; 1½ tablespoons, Knorr liquid seasoning, divided; 4 teaspoons, granulated garlic; 4 teaspoons, onion powder; 2 teaspoons, gochugaru; 2 teaspoons, kosher salt; 1¼ pounds skinless, pork belly, sliced 1⁄4 to 1⁄2 inch thick; 1 pound, boneless pork butt roast, sliced 1⁄4 to 1⁄2 inch thick; ½ cup diced, red onion, divided; 6 tablespoons, mayonnaise; 1 , serrano chile, stemmed and sliced into thin rings, divided; 1½ tablespoons, calamansi or lemon juice, plus calamansi halves or lemon wedges for serving; 3 , garlic cloves, minced; 3 , large eggs; 3 , scallions, sliced thin; ½ cup coarsely broken, chicharrones (1⁄2- to 3⁄4-inch pieces)

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Appears in Cook's Country June/July 2022

A traditional Filipino bar snack found a place to shine in California.

SERVES4

TIME1¾ hours, plus 12 hours marinating

WHY THIS RECIPE WORKS

Sisig is a traditional Filipino bar snack with sharp flavors and contrasting textures. Our version is inspired by the one made by Jan Dela Paz and Bobby Punla in Oakland, California; read about our visit here. Marinating slabs of pork belly...

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