Crispy Sisig made with lechon kawali is delicious as an appetizer or main dish! Crispy, spicy, and full of flavor, it’s sure to be a crowd favorite!
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.
Ways to use leftover 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!
Ingredients
- 4 cups lechon kawali, chopped
- 1 medium red bell pepper, seeded, cored and diced
- 1 medium green bell pepper, seeded, cored and diced
- 1 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.
NutritionCalories: 630kcal | Carbohydrates: 4g | Protein: 12g | Fat: 63g | Saturated Fat: 23g | Cholesterol: 85mg | Sodium: 40mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 43mg | Calcium: 11mg | Iron: 1mg
Tags:
Pork Recipe