Sisig

Ingredients

• 500g pork cheeks (maskara or kasim)
• 300g pork ears (2 medium ears)
• 200g pork belly
• 6 cups water, for boiling
• 1 tbsp whole black peppercorns
• 4 dried bay leaves
• 1 tsp salt, for boiling
• 3 tbsp soy sauce
• 3 tbsp calamansi juice (or fresh lime juice)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp ground black pepper
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• 4 red bird's eye chilies (siling labuyo), thinly sliced
• 2 tbsp vegetable oil
• 2 large eggs
• 3 tbsp mayonnaise
• 2 green onions, thinly sliced, for garnish

Instructions

1. Place pork cheeks, pork ears, and pork belly in a large pot. Add 6 cups water, black peppercorns, bay leaves, and 1 tsp salt. Bring to a boil over high heat, then reduce to a medium simmer. Cook for 45 to 55 minutes until the pork is tender but still holds its shape. Skim off any foam that rises to the surface during the first 10 minutes.
2. Remove the pork from the pot and set on a wire rack to drain and cool completely, about 15 minutes. Discard the cooking liquid.
3. Once cooled, grill the pork pieces over high heat on a charcoal grill or grill pan for 3 to 4 minutes per side until charred and caramelized on the surface. Alternatively, broil in an oven at 230°C (450°F) for 8 to 10 minutes, flipping once.
4. Chop the grilled pork cheeks, ears, and belly into small 5mm to 8mm pieces. The pork ears will provide a distinctive chewy texture — do not skip them.
5. In a small bowl, whisk together soy sauce, calamansi juice, oyster sauce, fish sauce, sugar, and ground black pepper to make the seasoning sauce. Set aside.
6. Heat 2 tbsp vegetable oil in a large cast iron skillet or heavy frying pan over high heat until the oil is smoking. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant and lightly golden.
7. Add the chopped pork to the hot skillet in a single layer and press down lightly. Let it sear undisturbed for 2 minutes to develop a crust, then stir and sear for another 2 minutes.
8. Pour the seasoning sauce over the pork and toss to coat evenly. Cook for 1 to 2 minutes until the sauce is absorbed and the pork is caramelized.
9. Add the diced white onion and sliced chilies to the skillet. Stir to combine and cook for 1 minute so the onion softens slightly but retains some bite.
10. Push the pork mixture to the edges of the skillet, creating a small well in the center. Crack both eggs into the center and scramble them gently with a spatula, folding them into the pork just as they begin to set so they remain slightly creamy.
11. Remove the skillet from heat. Drop the mayonnaise in small dollops over the top and fold it in partially — do not fully incorporate it, as the streaks of mayo add richness and visual contrast.