Low Sodium Filipino Pork Sisig
Discover a guilt-free twist on a Filipino classic with this Low Sodium Pork Sisig recipe! Packed with bold, authentic flavors, this dish combines tender pork belly and rich pork liver, cooked to crispy perfection and seasoned with aromatic garlic, onions, and fiery red chili peppers. A splash of calamansi or lime juice adds vibrant tanginess, while low-sodium soy sauce and unsalted butter keep the recipe heart-friendly without compromising taste. Finished with creamy mayonnaise for a luscious texture, this sizzling dish is perfect for serving hot as a hearty entrée or pairing with steamed rice. Whether you're cutting down on salt or simply craving a lighter version of sisig, this recipe is a must-try for health-conscious foodies.
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Recipe Information
Ingredients
- 1 pound Pork belly
- 0.25 pound Pork liver
- 2 pieces Bay leaves
- 10 pieces Black peppercorns
- 3 cloves Garlic
- 1 medium Onion
- 2 pieces Red chili peppers
- 0.25 cup Calamansi or lime juice
- 2 tablespoons Unsalted butter
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Cracked black pepper
- 1 tablespoon Olive oil
- 0.25 cup Mayonnaise
Instructions
Fill a large pot with water and bring it to a boil. Add the pork belly, bay leaves, black peppercorns, and 2 cloves of crushed garlic. Boil the pork belly for about 45 minutes or until tender.
While the pork belly is boiling, rinse the pork liver under cold water. Slice the liver into thin strips and boil for about 5 minutes in a separate pot.
Remove both the pork belly and liver from their pots and let them cool. Once cooled, chop them into small dice.
Finely chop the onion and remaining garlic, and slice the red chili peppers into thin rounds.
In a large frying pan, heat the olive oil over medium heat. Add the onions and sauté until they become translucent.
Stir in the chopped pork belly and liver, frying until they become golden brown and slightly crispy.
Add the chopped garlic and red chili peppers to the pan. Sauté for an additional 2-3 minutes.
Mix in the low sodium soy sauce and cracked black pepper, ensuring all ingredients are well combined.
Remove the pan from heat and stir in the calamansi or lime juice, unsalted butter, and mayonnaise.
Serve hot on a sizzling plate, garnished with additional sliced chili peppers if desired.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.5 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 151 mg | 12% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 1636 mg | 35% | |
*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.
