Pork Sisig Bowl

Serves 4

Ingredients

• 1.5 lbs pork shoulder or belly
• 1 large white onion
• 4 cloves garlic
• 4-6 fresh red chili peppers (siling labuyo or Thai bird's eye)
• 3 tbsp calamansi or lime juice
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 4 oz chicken liver (optional but traditional)
• 4 cups cooked white rice
• 4 eggs
• 3 stalks green onions
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of water to a boil. Add the pork shoulder or belly (cut into large chunks) and simmer for 45-50 minutes until tender. Drain and let cool slightly.
2. 2Once cooled enough to handle, finely chop or mince the boiled pork into small pieces (pea-sized). Set aside. If using chicken liver, boil it separately for 10 minutes then mince.
3. 3Mince the garlic cloves, finely chop the large white onion (reserve for garnish), slice the 4-6 red chilies, and chop the green onions. Set all aside.
4. 4Heat vegetable oil in a large cast-iron skillet or heavy frying pan over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
5. 5Add the chopped pork and minced chicken liver (if using). Cook for 5-7 minutes, stirring frequently, until the pork begins to crisp and brown at the edges.
6. 6Stir in soy sauce, oyster sauce, calamansi or lime juice, salt, and black pepper. Mix well and cook another 3 minutes to let the flavors meld. Taste and adjust seasoning if needed (it should be salty, sour, and spicy).
7. 7Push the pork mixture to one side of the skillet. Add the remaining oil to the empty side and crack in the eggs. Fry sunny-side up until the whites are set but yolks are still runny (about 2-3 minutes).
8. 8Remove skillet from heat. Stir the chopped white onion and most of the sliced chilies into the hot pork mixture (the residual heat will slightly soften them while keeping crunch).
9. 9To serve: Divide the cooked white rice among 4 bowls. Top each with a generous scoop of the sizzling pork sisig, one fried egg, reserved raw onion, sliced green onions, and extra chilies to taste.