Sous Vide Lechon Kawali Sisig

🥘 Ingredients

• pork belly 4 lbs
• pounded garlic ½ head
• salt 1 tbsp
• cracked peppercorns 1 ½ tsp
• bay leaves
• peanut oil
• yellow onions 2
• lemon juice ¼ cup
• cane vinegar ¼ cup
• soy sauce ½ cup
• black pepper 1 tsp
• scallions
• lemon juice
• soy sauce

1. 1

   In a vacuum sealable bag , combine pork belly , pounded garlic , salt , cracked peppercorns , and bay leaves .
2. 2

   Sous vide for 24 hours at 154° F.
3. 3

   Drain pork from liquid, discarding liquid. Wipe the lpork dry, removing any stray aromatics. Place on a rack and refrigerate to completely cool and dry.
4. 4

   In a deep, heavy-bottomed pot , heat enough peanut oil to completely cover meat to about 350° F to 375° F.
5. 5

   Carefully place meat into oil and fry until meat is golden and skin is crisp and puffed.
6. 6

   Remove meat from pot and drain on a wire rack set over a baking sheet. Let rest for about 5 minutes and then cut into serving pieces. Serve with lechon sauce or dip of choice.
7. 7

   Dice yellow onions
8. 8

   Chop pork belley into ½-inch pieces and place it into a large mixing bowl.
9. 9

   Add lemon juice , cane vinegar and soy sauce , and black pepper .
10. 10

    Heat onions and pork in a large cast iron plate at 450°F for 10 to 15 minutes.
11. 11

    Garnish with the scallions and drizzle with the lemon juice and soy sauce .
12. 12

    Serve with lemon wedges and steamed rice