• On a deep pot place pork belly covered with water.
• Add onion, bay leaves, peppercorn and salt.
• Cook for 40 to 50 minutes or until pork belly is tender but not falling off. Note: Don’t overcook pork. You will be cooking it one more time.
• Drain water and chop to small cubes.
• In a pan heat oil over medium heat.
• Once hot, add pork belly. Pork should sizzle once place on pan.
• Maintain the medium heat to get a crusty pork belly. It will make a slightly cracking sound due to pork skin. Use a splatter screen. Cook for about 2 to 3 minutes stirring constantly.
• Add potted meat or liver spread.
• Pour soy sauce and vinegar. Mix well and cook for a couple minutes.
• Add white and red onions and jalapeno. Save some onions for garnish or if you want some raw onions with it. Cook for a minute.
• Potted meat and liver spread can be salty so taste before seasoning with salt & pepper.
• Pour calamansi juice. Mix well.

If using a hot plate, place it on stove in low heat 5 minutes before done sauteing.

• The hot plate it will sizzle once you transfer the sisig.
• Add raw eggs on top if desired.
• Garnish with some onion and chili peppers.
• Serve with calamansi or lemon wedges..
• Enjoy!

Replacing potted meat or liver spread with chicken liver.

• ¼ pound chicken liver
• Boil chicken liver with pork belly for 20 minutes or until it’s done. Remove chicken liver.
• Depending on your preference, chop liver into small cubes or mash liver into a spread. Set aside.
• On the above instructions replace the potted meat or liver spread with chicken liver. Then follow the other instructions.
• Note: I omitted grilling the pork belly after boiling it. If you want you could. But sitr frying it on medium heat delivers the same result. It is still very tasty with crusty edges.