Ingredients Simmer 400 g pork belly
2 pcs star anise
1 tsp salt
1 tsp black peppercorn
1 litre water
Other ingredients 60 g mayonnaise
10 g soy sauce
1/2 tsp salt
1/2 tsp ground black pepper
40 g shallots
10 g long chili/ bird's eye chili
2 g spring onion
10 g lemon juice
In a pot with water: submerge the pork belly, star anise, salt and black peppercorns. Simmer for 1 hour. Strain it in a colander.
Season the pork with salt (3/4 tsp) and black pepper (1/4 tsp). Grill it for 15 mins on all sides. Chop it into small cubes.
Mix in a bowl: mayonnaise, soy sauce, salt (1/8 tsp), ground black pepper (1/4 tsp), and diced shallots. Add the chopped pork in the bowl. Mix it well.
Heat the sizzling plate until it is at smoking point. Put the sisig on the plate. Drizzle it with lemon juice. Garnish with chopped spring onion and long chili/ bird's eye chili. Serve it hot.