Sizzling Sisig (Filipino Crispy Pork with Eggs)

seriouseats.com

Darwin

¼ pound (115g) chicken livers (optional)

2 pounds (905g) skinless, boneless pork shoulder, or pig ears, snout and/or jowl (see note)

2 cups (475ml) plus 1 tablespoon (15ml) neutral oil, such as canola or vegetable oil, divided

10 medium garlic cloves, minced

½ medium red onion (about 4 ounces; 115g), finely diced

¼ cup (60ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti

3 tablespoons (45ml) calamansi juice (see note)

2 bird’s eye chiles, stemmed, seeded, and minced

4 large eggs (7 ounces; 200g)

2 tablespoons (1 ounce; 30g) mayonnaise

1 scallion, ends trimmed and sliced thinly on a bias, for garnish

Cooked white rice, for serving

Calamansi halves, for serving (see note)

Directions at seriouseats.com

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