1 cup Filipino soy sauce
1/2 cup coconut vinegar
3 tablespoons salt
1 1/2 tablespoons sugar
1 teaspoon whole peppercorns
10 cloves garlic
1 pig ear
1 pork jowl
1/2 pork snout
1/2 pork tongue
1 tablespoon ginger, chopped
5 cloves garlic, chopped
4 bird’s eye chile peppers, chopped
1 onion, diced
1/4 cup Filipino soy sauce
2 tablespoons calamansi juice
2 tablespoons coconut vinegar
Instructions on Cooking:
For the braised pork:
- Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork.
- Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.
- For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal.
- Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.
- Dice the pork parts into small pieces.
- Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes.
- Add the Filipino soy sauce, calamansi juice and coconut vinegar.
- Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice.