Crispy Sisig is an excellent use for your leftover lechon kawali. It’s a delicious medley of savory, spicy, and crunchy and makes a tasty appetizer or main dish.
Lechon kawali is a very elaborate process, so when I cook it at home, I make it worth the time by using the biggest 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 a fantastic 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!
This recipe was inspired by a dish I tried at a restaurant in Southern California, which, sadly, I’ve heard permanently closed now. They had a tarp hanging on their walls that claimed they had the best Sisig in town and were not lying!
The sisig is a savory, spicy, and crunchy medley that’s like a party in your mouth!
And it’s so easy to make, too. If you have leftover lechon kawali, you’re just minutes away from your next sizzling plate of Sisig.
Just chop up any crispy pork belly or pata, toss it with citrus juice, onions, bell peppers, and chili peppers, and you have a tasty dish sure to please the crowd.
How to serve and store
- Serve as an appetizer with your favorite drinks or as a main dish with steamed rice.
- This crispy is best enjoyed freshly made as it tends to lose crispness over time. If you have leftovers, store them in an airtight container and refrigerate them for up to three days.
- To reheat, place on a hot ungreased skillet and warm, turning as needed, until heated through. Do not warm it in the microwave; it will render too much fat and become overly greasy.
If using sizzling plates to serve, carefully heat the metal in the oven or on the stovetop for about 10 to 15 minutes or until hot.
- 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
- In a large bowl, combine lechon kawali, bell peppers, onions, and chili peppers.
- Add calamansi juice and season with salt and pepper to taste.
- Gently toss together to evenly distribute. Serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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