If you want, you can substitute chicken or fish, or use tofu for a vegetarian version. It takes over an hour to cook, but is worth the wait.
400 g pork belly
2 pieces star anise
1 tsp salt
1 tsp black peppercorn
1 litre water
60 g mayonnaise
10 g soy sauce
ground black pepper
40 g shallots
10 g chilli
2 g spring onion
10 g lemon juice
Submerge the pork belly, star anise, salt and peppercorns in a pot of water.
Simmer for 1 hour, then strain it through a colander.
Season the pork with ¾ tsp salt and ¼ tsp ground black pepper.
Grill the pork for 15 mins on all sides.
Chop the pork into small cubes.
In a bowl, mix the mayonnaise, soy sauce, ¼ tsp ground black pepper, and shallots.
Add the pork and mix it all together well.
Heat a sizzling plate to smoking point.
Put the sisig on the plate, then drizzle lemon or lime juice.
Garnish with chopped spring onion and chilli.
Vocabulary Rating Review
© Modern Asian Newspaper
Mailing address: GPO Box 4815, Melbourne VIC 3001
Mobile number: (03) 8373 4036
Contact Modern Asian: (03) 8373 4036