Crispy Sisig

Ingredients for Crispy Sisig

• 1 kg whole pork neck, skin on
• 1 medium onion, peeled and diced
• 4 bird's-eye chillies, minced
• 1/2 cup calamansi or lemon juice, divided
• 4 cloves garlic, minced
• 1/2 thumb-sized ginger, minced
• 3 tbsp soy sauce
• 1 tsp baking soda
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, for sautéing
• 2 fresh eggs

How to cook Crispy Sisig

1. 1.Rub the baking soda over the pork skin; season the pork generously with salt and black pepper.
2. 2.Roast on a rack over a drip tray at 160°C for 2 hours. Raise to 180°C and roast 45–60 minutes until crisp and golden.
3. 3.Cool until safe to handle, then chop the pork finely. Toss with 1/4 cup calamansi juice, soy sauce, onion, chillies, and salt.
4. 4.Heat oil in a heavy pan over high heat. Sauté garlic and ginger, add pork, and toss until sizzling.
5. 5.Drizzle with remaining calamansi juice, add black pepper, and crack the eggs over the hot sisig before serving.