Foryoueats: Sizzling Sisig (Filipino Crispy Pork with Eggs)

Name: Foryoueats: Sizzling Sisig (Filipino Crispy Pork with Eggs)
Total time: 115 min
Ingredients: 1/4 pound (115g) chicken livers (optional); 2 pounds (905g) skinless, boneless pork shoulder, or pig ears, snout and/or jowl (see note); 2 cups (475ml) plus 1 tablespoon (15ml) neutral oil, such as canola or vegetable oil, divided; 10 medium garlic cloves, minced; 1/2 medium red onion (about 4 ounces; 115g), finely diced; 1/4 cup (60ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti; 3 tablespoons (45ml) calamansi juice (see note); 2 bird’s eye chiles, stemmed, seeded, and minced; 4 large eggs (7 ounces; 200g); 2 tablespoons (1 ounce; 30g) mayonnaise; 1 scallion, ends trimmed and sliced thinly on a bias, for garnish; Cooked white rice, for serving; Calamansi halves, for serving (see note)

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This sizzling sisig recipe features crispy pork mixed with chicken livers, soy sauce, and calamansi juice for an authentic Filipino flavor. Topped with a creamy egg and mayonnaise, this dish is a...

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Ingredients

1/4 pound (115g) chicken livers (optional)
2 pounds (905g) skinless, boneless pork shoulder, or pig ears, snout and/or jowl (see note)
2 cups (475ml) plus 1 tablespoon (15ml) neutral oil, such as canola or vegetable oil, divided
10 medium garlic cloves, minced
1/2 medium red onion (about 4 ounces; 115g), finely diced
1/4 cup (60ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
3 tablespoons (45ml) calamansi juice (see note)
2 bird’s eye chiles, stemmed, seeded, and minced
4 large eggs (7 ounces; 200g)
2 tablespoons (1 ounce; 30g) mayonnaise
1 scallion, ends trimmed and sliced thinly on a bias, for garnish
Cooked white rice, for serving
Calamansi halves, for serving (see note)