The Grand Tour Story
The Grand Tour stays in the Philippines, but tonight Miguel takes us away from the tourist restaurants and into a
tiny roadside eatery where every table seems to be waiting for exactly the same thing. Plates arrive hissing so
loudly they almost drown out the karaoke drifting in from across the road.
The smell is incredible.
Garlic. Calamansi. Black pepper.
Charred pork.
Fresh chillies.
Every head turns as another sizzling skillet leaves the kitchen.
Miguel grins.
"Sisig isn't supposed to arrive quietly."
"It's supposed to announce itself."
One forkful later, we knew exactly why it's one of the country's greatest comfort foods.
You’ll Need
For the Pork
700g pork belly, cut into bite-sized cubes
2 tbsp vegetable oil
4 cloves garlic, finely grated, 2 tbsp light soy sauce
1 tbsp calamansi juice (or lime juice)
1 tbsp white vinegar, 1 tsp smoked paprika, 1 tsp sea salt, 1 tsp cracked black pepper
Sisig Mix
1 small red onion, finely diced, 2 red chillies, finely sliced, 2 spring onions, sliced
2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp butter
To Finish
Fresh coriander
Lime wedges
Optional but dangerous
Steamed jasmine rice
Fried egg
Extra chillies
Cold Filipino lager
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the vegetable oil, garlic, soy sauce, calamansi juice, vinegar, smoked paprika, sea salt and
black pepper.
Add the pork belly and coat thoroughly. Leave to marinate for 30 minutes if possible.
Arrange the pork belly in the air fryer basket in a single layer.
Air fry for 20–22 minutes, shaking halfway through, until the fat has rendered and the edges are deeply golden and
crisp.
Transfer the hot pork to a large bowl.
Fold through the diced onion, sliced chillies, spring onions, mayonnaise, Dijon mustard and butter while the pork is
still piping hot.
Return the mixture to a foil tray or heatproof dish.
Air fry for a final 3–4 minutes at 200°C until everything is sizzling, lightly caramelised and beautifully glossy.
Finish with fresh coriander and plenty of lime wedges.
Serve immediately with steamed rice and a fried egg if using.