Pork Sisig with Tofu

Ingredients

• about 450 g Pork belly
• 1 block Firm tofu
• 1 medium Onion
• 1 medium Red bell pepper
• 2 small Green chilies
• 2 tbsp Mayonnaise
• 2 tbsp Calamansi juice
• 1 tbsp Soy sauce
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Vegetable oil
• 4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g pork belly in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat (100°C / 100°C), then reduce heat to medium-low (90.56°C / 90°C) and simmer for 30 minutes, or until tender. Drain the pork belly, let it cool for 10 minutes, then cut into 1.27 cm pieces.
2. 2While the pork belly is cooling, place the 1 block firm tofu on a clean kitchen towel and press down firmly to remove excess water. Cut the pressed tofu into 1.27 cm pieces.
3. 3Heat 2 tbsp vegetable oil in a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the 1.27 cm pieces of pork belly and the 1.27 cm pieces of tofu. Cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides.
4. 4Add the 1 medium onion (chopped), 1 medium red bell pepper (chopped), and 2 small green chilies (chopped) to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
5. 5Stir in the 2 tbsp mayonnaise, 2 tbsp calamansi juice, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
6. 6While the sisig is finishing, heat a separate small skillet over medium heat (176.7°C / 175°C) with a little of the remaining vegetable oil (if needed). Fry the 4 large eggs, one at a time, until the whites are set and the yolks are cooked to your liking.
7. 7Serve the pork sisig immediately on a hot sizzling plate, topped with one fried egg per serving.

Related Guides