Sisig Rice Bowl

Instructions

1. Prepare the meat
   Chop the grilled pork belly and boiled liver into small, fine pieces about 1/4 inch in size. The finer the chop, the more authentic the texture of sisig will be. Set aside.
2. Sauté the aromatics
   Heat oil in a large skillet or wok over medium-high heat. Add the chopped onions and sauté until translucent, about 2 minutes. Add the garlic and chili peppers and cook until fragrant, about 1 minute more.
3. Cook the meat
   Add the chopped pork belly and liver to the skillet. Stir-fry for about 5-7 minutes until the edges begin to crisp up slightly. Make sure to keep stirring to prevent burning.
4. Season the sisig
   Pour in the calamansi or lime juice, soy sauce, and fish sauce. Sprinkle with black pepper. Stir well to combine and let the flavors meld together for about 3-4 minutes, stirring occasionally. The mixture should be sizzling hot.
5. Taste and adjust
   Taste the sisig and adjust seasonings as needed. Traditional sisig should have a balance of sour, savory, and spicy flavors. Add more calamansi juice for sourness, soy sauce or fish sauce for saltiness, or chilies for heat.
6. Assemble the rice bowls
   Divide the hot cooked rice among 4 serving bowls. Top each bowl with a generous portion of the sisig mixture. If using, create a small well in the center of each sisig portion and place a raw egg yolk in it for extra richness.
7. Garnish and serve
   Sprinkle the chopped green onions over the bowls. Serve immediately while the sisig is still hot and sizzling. The heat from the sisig will partially cook the egg yolk if using. Instruct diners to mix everything together before eating.