Sundaland Recipes

Rujak is a traditional Indonesian fruit and vegetable salad that is sweet, sour, and spicy. It typically includes a mix of tropical fruits like mango, pineapple, and papaya, along with vegetables such as cucumber and bean sprouts. The salad is dressed with a spicy sauce made from chili, tamarind, and palm sugar, and is often served with rice cakes or crackers.

Pork Sisig is a popular Filipino dish that originated in the Pampanga province. It is made from parts of a pig's head and ears that are boiled and then grilled or fried until crispy. The meat is then chopped into small pieces and mixed with onions, chili, and other seasonings. Pork Sisig is often served with rice and calamansi juice, and is a favorite dish for many Filipinos.

Rujak Pork Sisig

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By Sundaland Recipes Team
Author: Fanny Sansiro

Prep Time: Circa 20 Minutes
Cook Time: Circa 01 Hour
Category: Snack
Origin: Indonesia ft. Philipine
Serving: 1 Big Bowl
Tags: Pork, Spicy, Fruits 
Suitable: LowLactoseDiet
Rating: 3.7  

Nutrition facts: 110 calories,  19 grams fat

We'd be happy to share a recipe for Rujak Pork Sisig, a fusion dish that combines the sweet, sour, and spicy flavors of Rujak with the crispy and savory flavors of Pork Sisig.

Ingredients:

• 1 pound pork ears
• 1 pound pork belly
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 red chilies, minced
• 2 green chilies, minced
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• Salt and pepper
• Oil for frying
• 1 mango, cubed
• 1 pineapple, cubed
• 1 cucumber, sliced
• 1/2 cup bean sprouts
• 1/2 cup chopped peanuts
• 1/4 cup tamarind paste
• 1/4 cup palm sugar
• 2 red chilies, sliced
• Rice cakes or crackers for serving

Instructions:

1. Boil the pork ears and belly for about 30 minutes, or until they are tender. Drain and let cool.
2. Chop the pork into small pieces and fry in oil until crispy. Set aside.
3. In a separate pan, sauté the onion, garlic, and chilies until fragrant.
4. Add the vinegar, soy sauce, brown sugar, salt, and pepper to the pan and cook until the sauce thickens.
5. In a blender, blend together the mango, pineapple, cucumber, bean sprouts, peanuts, tamarind paste, palm sugar, and sliced chili to make the Rujak sauce.
6. Mix the crispy pork with the Rujak sauce and serve with rice cakes or crackers.