Kapampangan Sisig on a Sizzling Iron Plate

What you need

• 500 g (1 lb) pig ears, cleaned of any hair
• 500 g (1 lb) pork jowl or pork belly, in one or two pieces
• 150 g (5 oz) chicken livers, trimmed
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp salt, plus more to taste
• 1 large red onion, finely chopped
• 5 bird's eye chilies, finely chopped
• 60 ml (1/4 cup) calamansi juice, from about 10 calamansi, plus halves for serving
• 1/2 tsp ground black pepper, or to taste

Method

Restated from the original video

1. 1

   Put the ears and jowl in a large pot with the bay leaves, peppercorns and salt. Cover with water by 5 cm (2 in) and bring to a boil, skimming off the foam.

2. 2

   Lower the heat, cover and simmer until the meat is cooked through and a fork pierces the ears easily, 50-60 min.

3. 3

   Drop the livers into the pot for the last 10 min and cook until cooked through, no pink inside.

4. 4

   Drain everything and let the meat cool and dry for 10 min.

5. 5

   Grill the ears and jowl over hot charcoal, or under a very hot grill (broiler), turning once, until crisp and charred in spots, 6-10 min per side.

6. 6

   Chop the grilled pork into small bits about 5 mm (1/4 in) across. Chop the livers very finely, almost to a paste.

7. 7

   In a bowl, mix the pork, livers, onion, chilies and calamansi juice. Season with the ground pepper and more salt.

8. 8

   Heat a cast-iron skillet or sizzling plate over high heat until very hot, about 5 min.

9. 9

   Spread the sisig on the hot iron and leave it to sizzle without stirring until the bottom crisps, 2-3 min.

10. 10

    Bring the plate to the table still sizzling, with calamansi halves to squeeze over.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.