Pork Sisig

In a large pot, combine the pork face, ears, and belly with the halved Spanish onion, garlic cloves, black peppercorns, and bay leaves. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 to 1.5 hours, or until the pork is tender.

Remove the pork face pieces from the pot and place them on a baking sheet lined with parchment paper. Use a kitchen torch to singe off any remaining hairs. Place the pork face pieces on a hot grill and grill for about 5-7 minutes per side, or until nicely charred and slightly crispy. This adds a smoky flavor and texture.

Place the pork belly pieces in a separate pot with the same aromatics (onion, garlic, peppercorns, bay leaves) and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 1 hour, or until tender. This method ensures the pork belly is tender and flavorful.

Remove the boiled pork face, ears, and belly from their respective cooking liquids. Place them on a wire rack to cool and drain. Once cooled, dice all the pork pieces into small, bite-sized pieces. This is crucial for the texture of the sisig.

Halve the calamansi and squeeze the juice into a fine-mesh sieve set over a measuring cup. Aim for about 3 tablespoons of juice. This tart, citrusy flavor is essential for sisig.

Peel the garlic cloves and mince them finely. You can also crush them with the side of your knife for a more rustic texture.

Peel and finely dice the Spanish onion. This will add a fresh, crisp sweetness to the sisig.

Place the cooled, boiled pork face pieces, skin-side down, onto a hot grill. Grill for about 5-7 minutes per side, until the skin is crispy and charred. This step is important for achieving the signature crispy texture.

Heat neutral oil in a deep pot or Dutch oven to 350°F (175°C). Carefully pat the boiled pork belly dry and season generously with salt. Deep-fry for about 10 minutes, or until golden brown and crispy. This creates the chicharon-like texture.

Remove the deep-fried pork belly from the oil and let it drain on a wire rack. Once cooled slightly, chop it into small, bite-sized pieces, similar to the size of the other pork components.

In a large bowl, combine the diced pork face, ears, and belly. Add the minced garlic, diced onion, soy sauce, mushroom seasoning, salt, black pepper, mayonnaise, and calamansi juice. Mix well to ensure all ingredients are evenly distributed.

Taste the mixture and adjust seasoning as needed. You may want to add more soy sauce, salt, or calamansi juice depending on your preference.

Heat a sizzling plate or cast-iron skillet over medium-high heat. Add a knob of butter and let it melt and sizzle.

Add the sisig mixture to the hot plate and spread it out evenly. Sauté for a few minutes, stirring occasionally, until heated through and slightly crispy.

Create a well in the center of the sisig and crack an egg into it. Allow the egg to cook slightly from the heat of the plate.

Garnish the sisig with chopped scallions, green Thai chiles (if using), and calamansi halves. Serve immediately with a side of garlic fried rice.