Filipino Sisig (Chopped Pork Dish)

Steps

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1. 1
   Use a culinary torch to singe the outer surface of the pig's ear and mask thoroughly on both sides to remove all remaining hair. It's okay if the outer layer chars, as it will be removed during the next step.
   ▶ ≈1:06
2. 2
   Place the cleaned pig's ear and mask in a deep cooking pot or wok. Season with bay leaf, salt, and ginger. Add enough water to cover and boil for about an hour until the meat becomes tender.
   ▶ ≈1:43
3. 3
   While the ear and mask are boiling, steam the pork belly until fully cooked and set aside.
   ▶ ≈2:21
4. 4
   Once cooled, grill the cooked pig's ear, mask, and pork belly on a charcoal or gas grill, working in batches if needed. Grill until the surface is nicely charred to improve texture and add smoky flavor.
   ▶ ≈2:27
5. 5
   Prepare the dressing: combine mayonnaise, Sukak Iloko vinegar, ground black pepper, salt, sugar, liver spread, lime or calamansi juice, and Knorr liquid seasoning in a bowl. Mix thoroughly until smooth.
   ▶ ≈3:44
6. 6
   Chop the grilled pork into small bite-sized pieces. Dice the red onion finely.
   ▶ ≈4:48
7. 7
   Place the chopped pork and diced onion in a large mixing bowl. Pour the prepared dressing over them and stir thoroughly until all ingredients are evenly distributed. Add chili if you prefer extra spice.
   ▶ ≈6:25
8. 8
   Heat a sizzling metal plate and add a small amount of margarine or butter until melted. Transfer the prepared sisig mixture onto the hot plate, allowing it to sizzle.
   ▶ ≈8:03
9. 9
   Serve the sizzling sisig topped with lime or calamansi and chili. You can serve it with Knorr liquid seasoning or a dipping sauce made from soy sauce, lime, and chili on the side.
   ▶ ≈8:29