Sizzling Sisig

1. 1

   Use a butane (or propane) torch to singe off the hairs on the pig ears and the skin of the pork belly. Rinse the ears and belly with water.

2. 2

   Fill a large pot about three-quarters of the way with water, add about 10 grams of salt and bring to the boil.

3. 3

   Add the belly and ears, bring to the boil, then lower the heat and simmer for about 90 minutes, or until the pieces are tender enough to be easily pierced with a paring knife.

4. 4

   Remove the belly and ears from the water and as soon as they're cool enough to handle, finely chop them.

5. 5

   Heat a wok or pan (preferably well-seasoned cast-iron or carbon steel) over a medium-high flame. If using cast-iron or carbon steel, rub oil very lightly into the interior; if using stainless steel, add about 20ml of cooking oil, or more as needed to prevent the pork from sticking.

6. 6

   When the wok/pan is hot, add the chopped belly and ears and cook, stirring frequently.

7. 7

   The fat will start to render out of the pieces, which will turn brown and crisp. Remove the solids from the pan, leaving behind as much fat as possible. If there's more than about 30ml of fat, pour off some of it; if there's less than 30ml of fat, add cooking oil to the pan. Heat it over a medium flame then add the onion and garlic and cook, stirring often, until the onion is soft.

8. 8

   Add the pork back to the pan, season it lightly with salt and stir it until it starts to sizzle.

9. 9

   Mix in the chicken liver, red and green chillies, fish sauce, calamansi juice, vinegar and some black pepper.

10. 10

    Stir constantly until the chicken liver is cooked, then taste for seasoning and adjust as needed. Scoop the sisig onto a hot, lightly oiled sizzler platter (or a plate) then scatter the red onion pieces on top.

11. 11

    Make two craters in the sisig then crack two eggs and put one into each indentation. Drizzle with mayonnaise (if using) and add several fresh calamansi pieces. Squeeze the juice from the calamansi, then mix in the egg and mayonnaise.

No additional tips available.