Low Sodium Sizzling Pork Sisig
Indulge in the bold flavors of 'Low Sodium Sizzling Pork Sisig,' a healthier twist on the classic Filipino dish that's perfect for satisfying your cravings without compromising on taste. This sizzling favorite features tender pork belly, succulent pork liver, and a zesty blend of calamansi juice (or lemon) and low sodium soy sauce. Enhanced with the fiery kick of fresh chilies, aromatic garlic, and onions, this recipe delivers a tantalizing mix of crispy and savory textures. Expertly prepared on a sizzling plate, it’s finished with a creamy beaten egg and a vibrant scallion garnish for a restaurant-worthy presentation. Ready in just under an hour, this mouthwatering dish is perfect for shared meals or solo indulgence—delivering traditional pork sisig goodness with a heart-healthy touch!
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Recipe Information
Ingredients
- 500 grams Pork belly
- 100 grams Pork liver
- 2 tablespoons Low sodium soy sauce
- 3 cloves Garlic, minced
- 1 large White onion, finely chopped
- 2 pieces Green chili peppers, sliced
- 1 piece Red chili peppers, sliced
- 3 tablespoons Calamansi juice (or lemon juice)
- 0.5 teaspoon Black pepper, freshly ground
- 1 piece Egg, beaten
- 2 tablespoons Cooking oil
- 2 tablespoons Scallions, chopped (for garnish)
Instructions
Place the pork belly in a pot and cover with water. Bring to a boil over medium heat. Reduce heat and simmer for 20 minutes or until tender. Drain and let it cool.
Once the pork is cool, chop it into small cubes. Set aside.
In a pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the chopped pork liver and cook for about 5 minutes or until lightly browned and cooked through. Remove from pan and set aside.
Using the same pan, add the remaining tablespoon of oil. Sauté garlic and onions until the onions become translucent.
Add the boiled pork belly pieces to the pan. Cook, occasionally stirring, for about 6-8 minutes or until the pork turns golden brown and crispy.
Add the cooked liver, low sodium soy sauce, calamansi or lemon juice, and freshly ground black pepper. Mix well to combine all the flavors.
Lower the heat and add the green and red chili peppers. Stir everything together and let it cook for another 2 minutes.
Take the pan off the heat and transfer the sisig mixture to a sizzling plate.
While the mixture is still hot, pour the beaten egg over the top and mix it into the sisig. The residual heat will cook the egg.
Garnish with chopped scallions and serve immediately.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.7 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 169 mg | 13% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1935 mg | 41% | |
*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.
