Crispy Sisig is a great 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 piece of 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 an amazing 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 one I’ve tried at a restaurant in Southern California, which sadly I’ve heard is permanently closed now. They had a tarpaulin hanging on their walls that claimed they have the best sisig in town and they were not lying!
The sisig is a delicious medley of savory, spicy, and crunchy 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 with citrus juice, onions, bell peppers, and chili peppers, and you have a tasty dish that’s 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 do have leftovers, store in an airtight container and refrigerate for up to three days.
- To reheat, place on a hot ungreased skillet and warm, turning as needed, until heated through. Do not warm in the microwave as it will render too much fat and become overly greasy.