Pork Sisig Tacos are soft or hard taco shells filled with spicy bits of pork sisig, the popular Filipino appetizer or entrée. In its regular form, the sisig appetizer is cooked three times. You can opt to make the sisig filling ahead. First, the pork belly slab is boiled in a sweet broth, then oven-roasted to a crisp just like lechon (roast pork). Finally, the roast pork is chopped in bits, marinated with vinegar, onions and fiery siling labuyo (bird’s eye chilies) with calamansi or lemon juice and pan-fried. For this recipe, pork sisig makes a hearty, enticing filling to soft or hard taco shells then piled high with one’s favorite accompaniments. The pork sisig recipe was inspired by Chef Claude Tayag from the cookbook Kulinarya: A Guidebook to Philippine Cuisine.*To slightly cut cooking time, I offer how to boil the pork in the Instant Pot in the procedure below.
Course: Appetizer, Dinner, Lunch, Main Course, Merienda, Side Dish, Snacks
Cuisine: American, Asian, Filipino, Mexican
Keyword: Pork Sisig Tacos Mexican Filipino
Servings: 4people
Calories: 1153kcal
Author: Asian in America recipe.
Ingredients
For pork sisig
1poundpork bellya whole piece
2wholewhite or yellow onionschopped, divided, use 1 onion for boiling pork, rest for marinating
6cupswaterfor boiling pork belly
1cuppineapple juicecanned or fresh, for boiling pork
1/2Tablespoonsalt
1/2Tablespoonwhole black pepper corns
2Tablespoonscalamansi or lemon juicefresh or frozen calamansi juice; or fresh lemon juice
1/4cupwhite vinegar
1/2teaspoonsalt
1teaspoonground black pepper
4clovesgarlicpeeled, minced
2 to 3piecessiling labuyo (bird's eye chilies)
1/4cupvegetable oilto pan fry pork sisig
2stalksscallion greenschopped, for garnish
1wholered onionsliced, for garnish
1wholelemonsliced, for garnish (or fresh calamansi if preferred)
For tacos and toppings:
8 to 10piecestaco shellssoft or hard
3wholetomatoeschopped
1largered or green bell pepperseeded, white membrane removed, chopped
2largefresh, ripe mangoespeeled, pitted, sliced in 1/4-inch cubes
1cupsour cream
1cupsalsamildly spicy
2 to 3 cupsshredded fresh lettuce
2cupsgrated cheddar cheese
Instructions
Step 1- To boil pork on the stove-top:
In a large stockpot place the entire pork belly slab. Pour the water and pineapple juice. Add the salt, peppercorns and onions. Cover and cook pork over medium-high heat then after it boils, lower to a medium simmer. Cook pork for 55 to 60 minutes till tender.When pork is cooked, remove from the stockpot. Drain and discard liquid. Pat pork dry with paper towels.
Step 2 -To roast the pork belly:
Place the pre-boiled pork slab on a shallow baking pan or rimmed cookie sheet (with a height of 1 inch). Oven roast till top is crisp like lechon. *Roasting time should be 30 minutes for every pound at a pre-heated oven of 350 F. Adjust according to weight and amount of pork you are using.When pork roast is done, remove from the oven and let it cool on the counter, uncovered for 1 to 2 hours.
Step 3 -To pan fry the pork sisig:
Using a cleaver or large, sharp knife, chop the slab of pork into tiny, small cubes till finely minced.Place the chopped pork in a medium-sized bowl. Marinate with calamansi (or lemon) juice, onions, vinegar, salt and black pepper. Add the chopped siling labuyo (bird's eye chilies). Let the pork absorb the seasonings for about 1 hour (or up to overnight, refrigerated).
In a large, cast-iron skillet, over medium-high heat, add the oil. When oil is hot enough after 2 minutes, add the pork belly bits. Stir fry the meat till it turns brown and is crisp, for about 3 minutes.Garnish with scallions, red onions, slices of lemon and more siling labuyo if desired. Serve this as a filling for the tacos. Or as an appetizer or main dish on its own.
Step 4-To assemble tacos:
Fill taco shells with pork sisig at the bottom. Leave enough room for toppings desired. Pile as many layers as possible.
For Step 1: To boil pork in the Instant Pot
For the first step, to hasten cooking time to boil the pork, do it in the Instant Pot.Place the whole slab of a pound of pork belly in the inside pot. Pour the water and pineapple juice. Add the onions, salt and black peppercorns.Close and lock the lid of the Instant Pot. Set the steam release handle to a Sealing position.Click Manual and cook on High Pressure for 25 minutes.When buzzer sounds, do a Quick Release of the steam release handle. When the float pin drops, carefully unlock the lid. Press Cancel to turn off.Using a pair of tongs, or large slotted spoons remove the pork belly. Follow rest of procedure from Step 2 above.