Pork Sisig Empanada Recipe

Combine all-purpose flour, white sugar, baking powder, and salt.  Mix well. Add in pieces of margarine or butter to the dry ingredients until well combined. Add in the ice-cold water and mix. Knead until mixture forms into a ball. Knead for 2 more minutes. Chill for an hour.

Make the filling: Boil pork belly until fork tender. Slice into half inch pieces. Set aside. Pan fry the chicken liver until well done. Set aside. Combine chopped red onions, in soy sauce, seasoning, calamansi juice, salt, and pepper. Mix in the pork belly and chicken liver.  Marinate for at least an hour.

Meanwhile, sauté white onions in oil until translucent. Add pork belly and liver until well done and no liquid is left. Mix in chicharon and chili pepper or chili flakes (optional). Cool to room temperature.

To assemble: Divide dough equally into 24 pieces. Flatten a ball of dough on a flat surface using a rolling pin to a thickness of 1/4-centimeter thick. Place a tablespoon of filling into the center. Fold the dough and seal the edges by crimping or pressing with fork. Repeat procedure until all balls of dough have been filled.

When ready to cook, in a deep pan, heat 3 cups of oil and deep fry the empanadas until golden brown. Drain excess oil by using paper towels or a wire rack. Serve.