Pampanga-Style Sisig

Ingredients

• •Pork ears
• •Pork jowl
• •Chicken liver
• •Onion
• •Green chili
• •Red chili
• •Calamansi juice
• •Soy sauce
• •Butter
• •Mayonnaise
• •Egg
• •Bay leaf
• •Black peppercorns

Steps

1. 1Boil pork ears and pork jowl in water with bay leaves, peppercorns, and salt for about forty five minutes, until tender enough to pierce easily with a fork.
2. 2Drain the pork and pat it dry, then grill it over hot charcoal for about eight minutes per side, until the skin is deeply browned and slightly charred.
3. 3Let the grilled pork cool slightly, then chop it into very small, even pieces along with the chicken liver.
4. 4Melt butter in a large flat pan or skillet over high heat, then add the chopped pork and liver and sear for about five minutes, stirring frequently, until crisp at the edges.
5. 5Add finely chopped onion and both green and red chili, and cook for two more minutes, until the onion softens slightly but still has some bite.
6. 6Season with soy sauce, calamansi juice, salt, and pepper, tossing everything together over high heat for one minute to combine.
7. 7Transfer the sizzling mixture onto a hot sizzling plate or heatproof platter, then stir in a spoonful of mayonnaise for richness.
8. 8Crack a raw egg directly on top of the hot sisig and let the residual heat begin to cook it as you bring the dish to the table.
9. 9Mix the egg into the sisig tableside just before eating, and serve with extra calamansi wedges on the side.