Pork Sisig

Ingredients

• 4 pcs Garlic
• 60 ml Soy Sauce
• 2 pcs Bay Leaves
• 500 g Pork Belly
• 1 pcs Onion
• 80 ml Cane Vinegar
• 1 tsp Black Peppercorns
• 2 tbsp Mayonnaise
• 4 pcs Calamansi
• 1 pcs Red Chili
• 1 tbsp Neutral Oil
• 1 tsp Salt
• 2 tbsp Chicken Liver Spread

Method

1. Pat {pork_belly} dry so it browns better later, then place it in a saucepan with {soy_sauce}, {cane_vinegar}, {garlic}, {bay_leaves}, {black_peppercorns}, and {salt}. Bring to a gentle simmer over medium heat, then braise until the pork is tender and the broth smells deeply savory and sharp.
2. Finely dice {onion}, halve and juice {calamansi}, and thinly slice {red_chili}. In a bowl, stir {mayonnaise} with {chicken_liver_spread} and a little {calamansi} juice until smooth and creamy.
3. Lift {pork_belly} from the braising liquid, pat it very dry, and cut into small pieces. Heat {neutral_oil} in a wide skillet over medium-high heat, then fry the pork in a single layer without crowding until the edges are deeply browned and crisp. Season lightly with {salt}.
4. In the same skillet over medium heat, add {onion} and cook until just softened but still lively. Add the crisp {pork_belly}, then fold in the {mayonnaise} mixture and a splash of {soy_sauce}. Cook briefly until glossy and clinging, then brighten with the remaining {calamansi} juice and fold through {red_chili}. Taste and adjust with {salt}.
5. Rest the {pork_belly} mixture briefly so the juices settle, then spoon onto warm plates and serve right away while the edges stay crisp and the citrus stays bright.