Filipino Pork Sisig with Garlic Kimchi Fried Rice


  • 1 cup Texmati® White Rice
  • Pork Sisig
  • 1 1/2 lb skinless pork belly
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 6 cups water
  • 2 1/4 cups rice vinegar, divided
  • 4 bay leaves
  • 2 tsp soy sauce
  • 2 tsp peanut oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 red finger chili pepper, sliced
  • 1 tsp brown sugar
  • Garlic Kimchi Fried Rice
  • 3 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chopped dandelion greens
  • 1 cup kimchi, diced
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1/2 tsp brown sugar
  • 3 eggs, scrambled
  • 4 green onions, thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • 4 tsp sesame seeds, toasted


1. Pork Sisig: Season pork belly with 1/4 tsp each salt and pepper. Heat large Dutch oven over medium heat; cook pork belly for 5 to 8 minutes per side or until starting to brown. Stir in 6 cups water, 2 cups vinegar and bay leaves; bring to boil. Reduce heat to medium-low; cover and cook for 1 to 1 1/2 hours or until pork is very tender. Remove pork from braising liquid. Let cool slightly and chop into 1-inch pieces. Toss with remaining vinegar and soy sauce. Let stand for 15 minutes. 2. Heat oil in large skillet or wok set over medium-high heat; cook pork, onion, garlic, ginger, chili pepper, sugar, and remaining salt and pepper, stirring, for 5 to 8 minutes or until crispy and glazed. 3. Garlic Kimchi Fried Rice: Cook rice according to package directions. Let cool completely and refrigerate. 4. In large skillet or wok, melt butter over medium-high heat; cook onion and garlic, stirring, for about 1 minute or until slightly softened. Stir in dandelion greens and kimchi; cook, stirring, for about 2 minutes or until greens are slightly softened. 5. Stir in rice; cook, stirring for 2 to 3 minutes or until well coated. Stir in soy sauce, 2 tbsp water, sesame oil and sugar; cook for 2 to 3 minutes or until rice is heated through. Stir in scrambled eggs and green onions. 6. Serve pork on bed of fried rice. Garnish with cilantro and sesame seeds. Tip: Alternatively, sprinkle with crushed peanuts or cashews.