| Crispy Pork Sisig |
3 cups finely chopped lechon kawali (remove bone)
1/2 cup finely chopped bell pepper (seeded)
1/2 cup finely chopped red bell pepper (seeded)
1/2 cup finely chopped onion
1/2 cup lemon juice
3 to 4 minced thai peppers
salt and pepper
1/2 cup finely chopped bell pepper (seeded)
1/2 cup finely chopped red bell pepper (seeded)
1/2 cup finely chopped onion
1/2 cup lemon juice
3 to 4 minced thai peppers
salt and pepper
Procedure
Combine all ingredients. Season with salt and pepper to taste. Adjust amount of thai peppers to taste. Let stand for around 5 minutes before serving to allow flavors to mingle.
TIP:
Although I used our leftover lechon kawali, a slab that’s freshly fried and still very crispy works best.
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