Lechon Sisig is a type of sisig made with left over lechon, sisig on the other hand is a popular dish in the Philippines made with fatty pork finely chopped and seasoned with ginger, onions, chillies, salt and pepper.
- 700 g left over pork lechon, preferably meat and skin from the head or any fatty part
- 1 medium onion, peeled and diced
- 4 pcs birds eye chillies, minced
- ½ cup calamansior lemon juice
- 4 cloves garlic, minced
- ½ thumb sized ginger, minced
- 3 tbsp Philippine soy sauce
- 4 tbsp mayonnaise
- freshly ground black pepper
- Chop pork lechon into small pieces, place in a big bowl
- Add ¼ cup of the calamansi juice, soy sauce, onion and chillies into the bowl then toss to combine. Season with salt.
- In a wok add oil then sauté garlic and ginger, add the seasoned chopped pork lechon and toss to mix. Let it sizzle then turn the heat off, mix in the mayonnaise.
- Place in a serving platter then drizzle remaining calamansi juice, season with freshly ground black pepper and serve.