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1
Make the marinade In a medium bowl, combine the orange juice with the garlic, ginger, lemongrass, oil, chili paste, salt, pepper and five-spice powder.
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2
Prepare the pork belly Add the pork belly to the marinade and turn to coat.
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3
Transfer the pork and marinade to a sturdy resealable plastic bag and refrigerate for 24 hours, turning it once or twice.
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4
Prepare the pork belly Preheat the oven to 350.
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5
In a small roasting pan, spread the carrots, celery, leek, cilantro, bay leaves and orange zest in a single layer.
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6
Remove the pork belly from the marinade and set it on the vegetables.
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7
Pour the pineapple juice over the pork, cover the pan tightly with foil and braise in the oven for about 3 hours, or until the pork is very tender.
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8
Remove from the oven, uncover and let rest for 1 hour.
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9
Discard the vegetables or reserve for another use.
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10
Prepare the pork belly Increase the oven temperature to 450.
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11
Transfer the pork belly to a rack set over a rimmed baking sheet, fat side up.
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12
Season it generously with salt.
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13
Roast in the upper third of the oven for 15 to 20 minutes, or until browned and crisp.
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14
Remove the pan from the oven and let rest for 30 minutes.
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15
Make the sisig Meanwhile, in a large bowl, combine the celery leaves with the shallots, scallions, vinegar, calamansi juice, cilantro, chiles, garlic, 1 1/2 teaspoons of salt and 2 teaspoons of pepper and toss well.
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16
Let marinate at room temperature for at least 1 hour.
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17
Make the sisig Using a cleaver or other heavy knife, finely chop the pork.
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18
Heat the oil in a large nonstick skillet over high heat until very hot.
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19
Add the chopped pork in a single layer and cook until crisp and brown on the bottom, then stir once and cook, without stirring, until browned, 8 to 10 minutes total.
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20
Stir the pork into the sisig mixture and season with salt.
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21
Transfer to a platter and serve immediately.
