Crispy Sisig

Crispy Sisig is a great use for your leftover lechon kawali. A delicious medley of tangy, spicy and crispy, it’s perfect for inuman or kainan!

Making Lechon kawali is a very elaborate process so when I do make it at home, I make it worth the time by using the biggest piece of pork belly I can find to allow for plenty of leftovers.

I enjoy whatever I can consume of the sinful morsels with lechon sauce and then re-use what’s left for another meal.

 

Here are my favorite ways to breathe new life to lechon kawali:

  • Toss into a pot of Pinakbet for flavor and texture
  • Replace the boiled pork face and belly with roughly chopped lechon kawali pieces for a delightful twist on tokwa’t baboy
  • Add to ginisang munggo for an amazing soup
  • Use as topping for Pancit Palabok, Pancit Guisado or even Goto
  • Turn into sweet and tangy Paksiw na Lechon
  • Make a crunchy version of Binagoongan Baboy

And of course, Crispy Sisig!

 

Crispy Sisig

Crispy Sisig is the perfect use for your leftover lechon kawali! A delicious medley of tangy, spicy and crispy, it’s great for family dinner meals as well as a party appetizer.
Prep Time20 mins
Total Time20 mins
 Course: Appetizer
 Servings:  Servings
 Author: Kawaling Pinoy

Ingredients

  • 4 cups lechon kawali, chopped
  • 1/2 red bell pepper, seeded, cored and diced
  • 1/2 green bell pepper, seeded, cored and diced
  • 1 medium onion, peeled and diced
  • 5 Thai chili peppers, minced
  • 1/2 cup calamansi juice
  • salt and pepper to taste

Instructions

  • In a large bowl, combine lechon kawali, bell pepper, onions, chili peppers and calamansi juice. Gently toss together to evenly distribute. Season with salt and pepper to taste.

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