Sizzling Sisig

Name: Sizzling Sisig
Ingredients: 750 grams well-layered, skin-on pork belly; 2 pig ears (about 350 grams in total); Cooking oil, as needed; 1 onino (about 220 grams), chopped; 2 garlic cloves, finely chopped; 200 grams chicken livers, finely chopped; 4-8 red bird's-eye chillies (or more to taste), chopped; 1 green banana chilli, cut into 5mm pieces; About 20ml fish sauce; About 20ml fresh calamansi juice; About 30ml vinegar (distilled while, rice or coconut vinegar); Fine seas salt and fresh ground black pepper; To serve: - 1-2 3mm-thick slices of red onion, chopped - 2 eggs (use only one if serving half the recipe) - Mayonnaise (optional)

13 ingredients

11 steps

Ingredients

750 grams well-layered, skin-on pork belly
2 pig ears (about 350 grams in total)
Cooking oil, as needed
1 onino (about 220 grams), chopped
2 garlic cloves, finely chopped
200 grams chicken livers, finely chopped
4-8 red bird's-eye chillies (or more to taste), chopped
1 green banana chilli, cut into 5mm pieces
About 20ml fish sauce
About 20ml fresh calamansi juice
About 30ml vinegar (distilled while, rice or coconut vinegar)
Fine seas salt and fresh ground black pepper
To serve: - 1-2 3mm-thick slices of red onion, chopped - 2 eggs (use only one if serving half the recipe) - Mayonnaise (optional)

Directions

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

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

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

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

Add the pork back to the pan, season it lightly with salt and stir it until it starts to sizzle.
9

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

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.