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Ingredientes
- 1/2 kilo pork Lechon ( we used the belly part )
- 4 Medium sized onions, chopped
- 4 finger chili peppers or siling labuyo, chopped
- 2 tbsps vinegar
- 4 pcs calamansi
- 2 tbsp minced fresh ginger
- 2 clove garlic, minced
- 1 tsp whole black pepper (crushed)
- 1 pc. bay leaf (crushed)
- Salt and Pepper to taste
- 1 tbsp Soy Sauce to taste
- Canola cooking oil for frying
- scallions, sliced
Direcciones
- Cut the Lechon belly into small diced
- Pre-heat the frying pan then add about a tablespoon of Canola oil, then add ginger, onions, garlic, chili peppers
- Saute for 3 minutes until the onions are translucent, add the chopped lechon and stir, then cook for 2 minutes.
- Add the vinegar, soy sauce, salt and black pepper.
- Prevent the Lechon Sisig from sticking to the frying pan by constantly stirring. When it turned dark brown then its done.
- To serve, heat a sizzling plate then place the Lechon Sisig on the plate, while sizzling, you may crack an egg on top. The very hot sizzling plate with Lechon sisig will cook the egg.
- Sprinkle the Sizzling Lechon Sisig with lemon juice and chili sauce if you want it spicy.
- Topped with chopped scallions or onion leaves.
- Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 206 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 924mg | 39% |
| Potassium 767mg | 22% |
| Total Carbs 47.33g | 13% |
| Dietary Fiber 9.2g | 31% |
| Sugars 17.65g | 12% |
| Protein 6.69g | 11% |
