Filipino Pork Sisig

Instructions

1. Prepare the meat
   After boiling and grilling the pork belly and face parts, chop them into small, bite-sized pieces. Make sure they're chopped finely but not minced. Set aside.
2. Sauté the base
   In a large skillet or wok, melt butter over medium heat. Add the onions and sauté until translucent, about 3-4 minutes. Add the chopped chicken liver and cook for another 2-3 minutes.
3. Mix the sauce
   In a small bowl, whisk together the calamansi juice, soy sauce, vinegar, and mayonnaise until well combined. This creates the tangy sauce that gives sisig its distinctive flavor.
4. Combine everything
   Add the chopped pork to the skillet with the onions and liver. Mix well and cook for about 5 minutes until the meat is heated through and starting to crisp up. Pour the sauce mixture over the meat and stir to coat evenly.
5. Add the chilies
   Sprinkle the chopped Thai chilies over the mixture. Adjust the amount based on your preferred level of spiciness. Mix well and continue cooking for another 2-3 minutes.
6. Serve on a sizzling plate
   Transfer the sisig to a hot sizzling plate (if available). Make a small well in the center and place the raw egg yolk. Garnish with chopped green onions. The heat from the plate will partially cook the egg as you mix it in at the table.