Crispy Sisig is an excellent use for leftover lechon kawali. It's a delicious medley of savory, spicy, and crunchy ingredients that make 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 pork belly I can find, allowing 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 a fantastic 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 a dish I tried at a restaurant in Southern California, which, sadly, I've heard is permanently closed now. They had a tarp hanging on their walls that claimed they had the best Sisig in town and were not lying!
The sisig is a savory, spicy, and crunchy medley 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 it with citrus juice, onions, bell peppers, and chili peppers, and you have a tasty dish 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 have leftovers, store them in an airtight container and refrigerate them for up to three days.
- To reheat, place on a hot, ungreased skillet and warm, turning as needed, until heated through. Do not warm it in the microwave; it will render too much fat and become overly greasy.
Quick tip
If using sizzling plates to serve, carefully heat the metal in the oven or on the stovetop for about 10 to 15 minutes or until hot.
Ingredients
- 4 cups lechon kawali, chopped
- 1 medium red bell pepper, seeded, cored and diced
- 1 medium green bell pepper, seeded, cored and diced
- 1 onion, peeled and diced
- 5 Thai chili peppers, minced
- ยฝ cup calamansi juice
- salt and pepper to taste
Instructions
- In a large bowl, combine lechon kawali, bell peppers, onions, and chili peppers.
- Add calamansi juice and season with salt and pepper to taste.
- Gently toss together to evenly distribute. Serve immediately.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
R says
What happens after instruction number 1
Lalaine Manalo says
Just mix and that's it ๐
Jenny says
Hello Lalaine! Musta na? Call me sometime.
Can I put mayonnaise and Knorr seasoning?
Veronica Meneses says
Hello, Lalaine! This is another awesome I am about to try as I have the Mexican chicharon, similar to bagnet, in my fridge right now, freshly made yesterday. I have a question though. How do I prepare it cold? Do I reheat the chicharon first in oven before I chop them or do I chop them cold or at room temperature then add the orher ingredients? Thank you for your kind response.
Lalaine Manalo says
Just chop and serve. It's best if the lechon is fresh and not cold so it's still crispy.
Rina of Chicago, IL says
How I made this easy since I have a hectic schedule: I bought deep fried pork belly (gigantic chicharon) from a mexican super market at $8.99/lb. I coarsely chopped it with a cleaver and I used Mama Sitaโs Sisig dry seasoning mix. Followed instructions at the back of the seasoning mix, added diced red onions, green and red bell peppers and voila! Tasty sisig to serve my family. I added red pepper flakes to make it spicy so we get to enjoy the dish but not eat as much since itโs an artery clogger cut of meat๐
Thanks for the lechon kawali idea since my family wonโt eat the ears, cheek and liver!
Lalaine Manalo says
Hi Rina! You're welcome. That sounds like a good idea. I'll have to check out our Mexican Super Market to see if they have any.
Nathalie Cabusao says
Wow!!!! Masarap talaga ang sisig lalo na kung may maraming crispy parts. Gonna try this soon.
THANKS for sharing your recipes, keep it up ๐๐๐
Lalaine says
I hope you try it soon, it won't disappoint ๐
Maricar says
Will this work with leftover lechon? I know it won't be crispy but more of in terms of an overll sisig dish? ๐ I havensome lechon and looking for something to do with it other than paksiw. Thanks!
Lalaine Manalo says
It should ๐
Tess Lim says
Thank you for sharing your recipes. They are delicious. I enjoy cooking them for my family.
Lalaine says
You're welcome, Tess. I am glad you find the recipe helpful in preparing meals for your family.
Suzanne says
Thanks for making it so simple, Lalaine! Cheers!
Lalaine says
You're welcome, Suzanne. I hope you find the recipe and ideas helpful.
Aprille R says
This reminds me of the sisig from a restaurant in Cypress called Ellen's Pinoy Grill. Their sisig is so good!!
I love your site! I recently went to Philippines to visit my Lola and it reignited my love for our food! I've been trying to replicate Foods I tried there so your site is so helpful!! Thank you!
Lalaine Manalo says
Yes, that's where I got the idea ๐ I used to live in Buena Park ๐
Miriam Borlaza says
Lalaine, super delicious ng mga luto mo at malasa talaga and you are a gift from heaven and your recipies are Real
and easy to follow Your sharing is the most valuable contribution to everyone that is why you are successful & Blessed by the Lord. Thank you for your Recipies this is my hobby now I spent more time in the computer beyond
midnight just to get your exciting recipies and try it. I learned a lot and proud to cook for my family and friends.
Lalaine says
Thank you so much, Miriam. You made my day! I am so glad you're enjoying the recipes ๐
joshua says
eme kanan
Sanna says
Takot din ako mag lechon kawali ๐ But my idea now is to buy lechon kawali from Filipino restaurants here, then use this recipe to make crispy sisig. ๐
Lalaine says
That will definitely save you a lot of work ๐
susan says
This is perfect "Pulutan for our Christmas Party, i'll definitely try this recipe, thanks for sharing...cheers!
Lalaine says
Yes, this is the perfect pulatan, so good with icy cold beer ๐
Ann Calzado says
Hmmm Cholesterol! More Spicy more Sarap, the problem is hindi ako marunong mag Lechong Kawali. But mapeperfect ko din yan try lang ng try haha . .My version of sisig kasi since hindi ako marunong magpalutong ng balat., pinapakuluan ko nlang siya kasama seasonings then fried in sizzling plate ska lang ilalagay ang spices. kahit hndi sya crispy same pa rin ng lasa with the typical sisig yun nga lang wala yung crispiness of the balat na nakaka adik nguyain ๐ and the picture looks delicious magagawa ko rin yan next time
Lalaine says
Hello Ann
Mas mataba, mas nakakaadik ๐
Regina de Guzman says
Sisig is our favourite bonding with my family, each household has different versions depending on their palette, some may taste a bit sweet, some not so old prefer it a bit sour with calamansi on the side, for those who are adventurous likes it spicy and hot and for some it can blew your head off, just kidding... With my version we added boiled chicken liver then sautรฉ it with butter and onion til it caramelises a bit and makes the liver kinda toasted and it gives a lot of flavours and depth in character to sisig...
Jessie says
Best with chicken liver. We boil and grill chicken liver before adding it to sisig making it taste distinct and bursting with texture.