Pork Sisig

To make Pork Sisig, start by boiling 1 lb of pork belly in water until tender, which takes about 30-40 minutes. Once cooled, chop the pork into small pieces. In a skillet, heat oil over medium-high heat and sauté the chopped pork until crispy and golden brown. Then, sauté onions, garlic, and chilies until the onions are translucent. Mix in soy sauce and vinegar, and if desired, add mayonnaise for creaminess. Finish by adding calamansi or lime juice, seasoning with salt and pepper, and serve garnished with green onions.

Yes, Pork Sisig can be suitable for a low-carb diet as it primarily consists of pork belly, which is high in protein and fat. However, if you're watching your carb intake, you might want to skip the optional mayonnaise or serve it with a low-carb side instead of rice.

If you can't find calamansi juice, you can substitute it with lime juice or lemon juice. Both will provide a similar tangy flavor that complements the dish well. Just use the same amount as specified in the recipe.

To store leftover Pork Sisig, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water if needed to prevent it from drying out.

Pork Sisig pairs well with steamed rice, which helps balance the savory flavors. You can also serve it with a side of pickled vegetables or a fresh salad to add some crunch and acidity. For a more traditional experience, consider serving it with a side of fried eggs.