Gluten-Free Sizzling Sisig
Dive into the bold and savory flavors of this Gluten-Free Sizzling Sisig, a modern twist on a classic Filipino favorite. Featuring crispy pork belly and tender pork liver, this dish is perfectly seasoned with zesty calamansi or lime juice, gluten-free soy sauce, and a touch of creamy mayonnaise. Aromatic garlic, onions, and fiery red chili peppers add layers of depth and spice, while a sunny-side-up egg crowns the sizzling platter for a show-stopping finish. This gluten-free version of sisig offers all the rich, tangy, and smoky flavors you crave without compromising dietary needs. Perfect as a crowd-pleasing main dish or shared appetizer, serve it straight off the sizzling plate for a mouthwatering experience that will have everyone coming back for more.
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Recipe Information
Ingredients
- 500 g Pork belly
- 100 g Pork liver
- 1 medium Onion
- 3 cloves Garlic
- 2 pieces Red chili pepper
- 2 tablespoons Calamansi juice or lime juice
- 2 tablespoons Gluten-free soy sauce
- 3 tablespoons Mayonnaise
- 1 Egg
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cooking oil
Instructions
Begin by boiling the pork belly in a pot of water with a pinch of salt for about 20 minutes until partially cooked. Let it cool down, then cut it into small cubes.
In a separate pot, boil the pork liver for 10 minutes until cooked. Let it cool, then dice finely.
Chop the onion, mince the garlic, and slice the red chili peppers.
In a large frying pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the chopped pork belly and cook until it turns brown and crispy, about 8-10 minutes.
Stir in the diced pork liver and cook for an additional 4-5 minutes.
Add the minced garlic and onions to the pan. Sauté them until the onions become translucent.
Reduce the heat to medium and add gluten-free soy sauce, mayo, calamansi or lime juice, salt, and pepper. Stir everything together until well combined. Allow the mixture to cook for another 5 minutes.
Add the red chili peppers to the mixture, stirring to incorporate.
In a separate pan, heat 1 tablespoon of cooking oil over medium heat. Crack the egg into the pan and cook until the white is set but the yolk is still runny, sunny-side up style.
Heat a sizzling plate or cast-iron skillet on high heat. Once hot, transfer the pork mixture onto the sizzling plate.
Place the cooked egg on top of the sizzling sisig and serve immediately.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.1 g | 433% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.8 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 146 mg | 11% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
