Sisig

Sisig is a popular dish invented in the 70′s in Pampanga, the culinary capital of the Philippines. In the Pampanggo dialect, the word sisig means a dish that has a souring ingredient. It was originally eaten as pulutan (dish eaten while drinking beer).
The original sisig includes different cuts of meat which may sometimes include the pig’s face and ears. Aside from the souring agent which is usually vinegar and a squeeze of calamansi (citrus) to the finished dish, there are toppings of chopped raw onions and chilli.

Ingredients

500 gms. pork shoulder, cut into 1/2" thick steaks
juice of 1/2 lime
2 tsps. soy sauce
2 tsps. fish sauce
1 tsp. dark soy sauce
2 cloves of garlic crushed
2 tsps. sugar
2 tbsps. butter
1 medium red onion, chopped
2 cloves garlic, chopped
juice of half a lime or lemon or 2 calamansi
soy sauce
2 tbsps. brown sugar
2 tbsps. honey
1 tbsp. worcestershire sauce
1/2 c. pork crackling, chopped
1 spring onion, cut into rounds
coriander leaves, chopped
1 green chilli chopped
1 raw egg
Instructions

Season the pork steaks with a mixture of the next six ingredients. Leave to marinade for at least an hour.
Grill on a grill pan or barbecue for 10-15 minutes. Dice the meat.
Mix the garlic, lime juice, soy sauce, sugar, honey and worcestershire sauce for the sauce.
Leave 2 tbsps. of the red onion for sprinkling later. Saute the rest in 2 tbsps. butter until soft and transluscent.
Increase the heat and add in the pork pieces. Stir fry for 2 minutes.
Add in the sauce and stir until most of the sauce is absorbed. This is now done.
Sisig is traditionally served on a hot plate with an egg in the middle. Sprinkle the spring onions, coriander leaves, chilli, the remaining chopped onions,the chicharon on top, and crack a raw egg in the middle.