Directions

• In a large pot, combine the pork belly, pork liver, onion, garlic, soy sauce, vinegar, black pepper, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the siling haba (if using) and stir-fry for 1-2 minutes, or until fragrant.
• Drain the pork mixture and add it to the skillet or wok. Stir-fry the pork sisig for 5-7 minutes, or until it is browned and crispy.
• Stir in the mayonnaise and butter, and season the pork sisig with salt to taste.
• Serve the pork sisig hot, garnished with calamasi if desired. Enjoy!