Baltic-Style Sisig

Ingredients

In this Baltic adaptation of sisig, we incorporate Baltic herbs and spices to infuse the dish with a unique flavor profile. The traditional Filipino sisig is typically made with soy sauce, calamansi juice, and chili peppers, while the Baltic-style sisig incorporates Baltic herbs such as dill, thyme, and marjoram, along with spices like caraway seeds and juniper berries. Additionally, the dish is served with pickled vegetables, which adds a tangy element that complements the smoky flavors of the pork. We alse have the original recipe for Sisig, so you can check it out.

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a pan over medium heat. Add the sliced pork belly and cook until crispy and browned.
2. 2.
   Remove the pork belly from the pan and set aside. In the same pan, sauté the onion and garlic until fragrant and translucent.
3. 3.
   Add the caraway seeds, dried dill, dried thyme, dried marjoram, and crushed juniper berries to the pan. Cook for a minute to release the flavors.
4. 4.
   Return the pork belly to the pan and mix well with the spices. Pour in the apple cider vinegar, soy sauce, and Worcestershire sauce. Stir to combine.
5. 5.
   Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and transfer the Baltic-Style Sisig to a serving dish. Garnish with fresh dill.
7. 7.
   Serve the Baltic-Style Sisig with pickled vegetables on the side.

Treat your ingredients with care...

• Pork belly — For a crispier texture, you can broil the pork belly for a few minutes after cooking it in the pan.
• Juniper berries — If you can't find juniper berries, you can substitute them with a small amount of gin or gin botanicals for a similar flavor.

Tips & Tricks

• For an extra smoky flavor, you can grill the pork belly instead of pan-frying it.
• Adjust the amount of spices according to your taste preferences. Add more or less depending on your desired level of flavor intensity.
• Serve the Baltic-Style Sisig with steamed rice or warm bread to make it a more substantial meal.

Serving advice

Serve the Baltic-Style Sisig hot as a main dish. It pairs well with a side of pickled vegetables and can be enjoyed with steamed rice or warm bread.

Presentation advice

Garnish the Baltic-Style Sisig with fresh dill to add a pop of color. Serve it in a shallow dish or on a platter to showcase the crispy pork belly and vibrant flavors.