INGREDIENTS:
- 400g pork belly
- 1/2 cup coconut vinegar (or white distilled vinegar)
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- water
- 2 tbsp soy sauce
- 1 1/2 tbsp coconut vinegar (or white distilled vinegar)
- 1 tbsp butter
- 1 tbsp oil
- 1/2 small red onion, chopped
- 1 inch ginger, peeled and minced
- 3 cloves of garlic, minced
- 4 birds eye chilies, sliced
- 1-2 calamansi (or lemon)
- 1 tbsp oil
- 6 cloves garlic, minced
- 2 cups cooked rice
- Burrito
- 4 large flour tortillas
- 4 medium fried eggs
- 1 cup shredded monterey jack cheese
INSTRUCTIONS:
- Place pork belly in a small pot with 1/2 cup vinegar, bay leaves, salt and pepper. Fill with just enough water to cover the pork. Cover and bring to a boil over high heat. Uncover and continue to cook for 20 minutes. Drain, discarding the bay leaves. Let pork cool.
- Preheat broiler to high. Broil the pork belly until crispy and charred, turning to crisp all sides, about 20 minutes.
- Remove pork from broiler and dice finely. Season the pork with soy sauce, 1 1/2 tbsp vinegar, and butter.
- Heat oil in a medium saute pan over medium-high heat. Add the red onion, ginger, garlic and red chilies, cook for 1 minute. Add the pork and cook until caramelized, about 4-5 minutes. Squeeze the calamansi and remove from pan. Keep warm and set aside.
- In the same pan, heat 1 tbsp oil. Add the garlic and cook for 30 seconds, letting the garlic release its aromatics. Be careful not to let it burn. Add the rice and cook until the oil has well coated the rice and the rice is hot. Remove from heat and keep warm.
- Assemble the burritos. Heat the tortillas in the microwave or stove top. Spoon the rice in the bottom 2/3 of the tortilla, followed by the sisig, fried egg and cheese. Wrap and repeat with the remaining ingredients. Serve hot.
Source: Cherry On My Sundae
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