Lechon Sisig

Ingredients for Lechon Sisig

• 1 kg leftover pork lechon, preferably fatty head cuts with skin, chopped
• 1/2 cup calamansi or lemon juice, divided
• 3 tablespoons Philippine soy sauce
• 1 large white onion, chopped
• 4 bird’s-eye chillies, minced
• Salt, to taste
• Cooking oil
• 4 cloves garlic, minced
• 1/2 thumb-sized piece ginger, minced
• Freshly ground black pepper, to taste

How to cook Lechon Sisig

1. 1.Put the chopped lechon in a large bowl. Add 1/4 cup of the calamansi or lemon juice, soy sauce, onion, chillies, and salt, then mix thoroughly.
2. 2.Heat oil in a wok over medium heat. Cook the garlic and ginger until their aroma blooms.
3. 3.Add the seasoned pork and stir-fry until thoroughly hot, sizzling, and lightly crisp around the edges.
4. 4.Remove from the heat and plate the sisig. Spoon over the remaining citrus juice, add black pepper, and serve immediately.