Sisig

Ingredients

• 500 gpork cheek
• 2onions
• 3chili peppers
• 2 tbspcalamansi juice
• 1egg
• butterfor sizzling
• to tastefine sea salt

Method

1. Start by cleaning the 500 g pork cheek thoroughly under running water. Pat it dry with paper towels and then place it in a pot of boiling water. Boil for about 30 minutes until the pork is tender and can be easily pierced with a fork. Remove from the pot and let it cool slightly before chopping it into small, bite-sized pieces.
2. While the pork is boiling, finely chop 2 onions and 3 chili peppers. The onions should be diced small to blend well with the pork, while the chili peppers can be sliced into thin rounds. Set these aside as they will be added later to build flavor.
3. In a large frying pan or skillet, melt a generous amount of butter over medium-high heat. Once the butter is melted and begins to foam, add the chopped onions and chili peppers. Sauté them until the onions become translucent and the chili peppers release their aroma, which should take about 3-5 minutes.
4. Add the chopped pork cheek to the pan with the onions and chili peppers. Stir well to combine all the ingredients, allowing the pork to absorb the flavors. Continue to cook, stirring occasionally, until the pork starts to brown and crisp up on the edges, which should take about 5-7 minutes.
5. Once the pork is browned, pour in 2 tbsp of calamansi juice over the mixture. Stir to coat the pork evenly, allowing the juice to infuse and slightly caramelize with the heat. Taste the mixture and add fine sea salt to your preference, ensuring the flavors are balanced.
6. Make a well in the center of the pan and crack 1 egg into it. Allow the egg to cook for a minute, then gently stir it into the pork mixture. The egg should cook through but still remain slightly creamy, adding richness to the dish.
7. Transfer the Sisig to a sizzling plate or a serving platter. Serve immediately while it's hot, ensuring the table is set for sharing, as is traditional in Filipino home cooking.