Sisig, Crispy & Sizzling

An appetizing version of sisig is the sizzling crispy sisig. The pork belly is crispy fried until golden brown and chopped into small pieces. Then you will make a roux (see recipe below for details)  and add in the vegetables and the crispy pork. Put it in the sizzling plate and presto! You have a sizzling super crispy sisig to enjoy! Great for picnics, swimming or outings this summer.

Ingredients:
1 kg Pork Belly
1 Tbsp. Salt
4 cloves Garlic
1/2 Tsp. grounded Black Pepper
6 cups Water
Vegetable Oil for deep frying
3 Tbsp. Butter
1/2 cup all-purpose Flour
Pork Bouillon or Pork Broth Cube
1 White Onion, minced
1 Green Bell Pepper, minced
sliced canned Button Mushrooms
1 pack Pork Chicharon

Preparing:
1. Boil pork belly with salt, garlic and black pepper in water for approximately 45 minutes or until tender.
2. Fry the boiled pork belly until crispy and cut into desired size.
3. In another pan, melt the butter and add the flour. Stir until flour turns light brown.
4. Add water and pork bouillon, and adjust to desired consistency.
5. Toss together crispy pork belly, minced onion, green bell pepper and mushrooms.
6. Transfer to a hot sizzling plate and pour over the sauce.
7. Top with crushed chicharon for extra crunch. Serve hot and sizzling.