Sisig

Ingredients

• 1 1/8 lbpork belly
• 7 ozpig's ears, optional but traditional
• 4 1/4 ozonion, finely chopped
• 4bird's eye chilies, finely chopped
• 6calamansi, or 2 limes, juiced
• 2 tbspsoy sauce
• 2eggs
• 3 tbspmayonnaise
• 3bay leaves, for the simmer
• 1 tbspblack peppercorns, for the simmer
• 2 tspsea salt

Method

1. 1

   Cover the belly and ears with water, add the bay leaves, peppercorns and half the salt, and simmer gently until a skewer goes through easily. Drain and cool.

2. 2

   Grill the cooked pork, or sear it in a heavy skillet, over high heat until the outside is browned and blistered in patches.

3. 3

   Chop everything into rough 5 mm pieces — small enough to eat with a spoon, large enough to still have texture.

4. 4

   Fry the chopped pork in its own fat over high heat until the edges crisp again, then stir in the onion, chilies, soy sauce and the rest of the salt.

5. 5

   Heat a cast-iron plate until smoking, tip the sisig onto it, squeeze over the calamansi, add the mayonnaise and crack the eggs on top. Stir it all together at the table while it sizzles.

Nutrition per serving