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Pork Sisig Burrito

Course Main Course
Cuisine Filipino, Mexican
Keyword pork
Total Time 1 hour
Servings 4
Author Cherry on My Sundae


Pork sisig

  • 2 lb pork belly
  • ½ cup coconut vinegar
  • ½ cup water
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
  • ½ small red onion chopped
  • 1 inch ginger knob peeled and minced
  • 3 garlic cloves minced
  • 4 birds eye chilies sliced
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons coconut vinegar
  • juice of ½ lemon

Garlic fried rice

  • 1 tablespoon oil
  • 6 cloves garlic minced
  • 2 cups cooked rice


  • 4 large flour tortillas
  • 4 medium fried eggs
  • 1 cup shredded Mexican cheese blend
  • pico de gallo optional
  • tomatillo salsa optional


  • Place pork belly in a small pot with ½ cup vinegar, ½ cup water, bay leaves, salt, and pepper. Cover and bring to a boil over high heat. Uncover and continue to cook for 20 minutes. Drain, discarding bay leaves. Let cool.
  • Preheat broiler to high. Broil pork belly until crispy and charred, turning to crisp all sides, about 20 minutes. Remove pork from broiler and chop.
  • Melt butter in a medium saute pan over medium-high heat. Add red onion, ginger, garlic, and red chilies, and cook for 1 minute. Add pork, soy sauce, and vinegar and cook until caramelized, about 4-5 minutes. Add lemon juice and remove from pan. Set aside and keep warm.
  • In the same pan, heat 1 tablespoon oil over medium heat. Add garlic and cook for 30 seconds or until golden brown. Add rice and cook until the oil has well coated the rice and the rice is hot. Remove from heat and keep warm.
  • Assemble the burritos. Spoon rice in the bottom ⅔ of the tortilla, followed by the sisig, fried egg, and cheese. Wrap and repeat with the remaining ingredients. Serve immediately with pico de gallo and salsa.