Filipino pork sisig

Ingredients

For 5 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g pig ears, 450 g snout and 450 g pork belly
• 2 chopped onions
• 3 bay leaves and 4 thumb-sized pieces ginger
• 2 tsp salt for simmering
• About 1 litre water, adding enough to cover
• 120 ml mayonnaise
• 2 tbsp sukang iloko cane vinegar
• 1/4 tsp pepper, 1 tsp salt and 1 tsp sugar for dressing
• 60 ml liver spread
• Juice of 2 limes and 1 tbsp savoury liquid seasoning

Step-by-step method

1. Put ears, snout and pork belly in a pot with ginger, bay, cooking salt and enough water to cover.
2. Simmer for about 1 hour until the meats are tender; drain well.
3. Heat a grill and cook meats for about 5 minutes per side until coloured.
4. Cool enough to handle and chop into small pieces.
5. Mix mayonnaise, vinegar, pepper, salt, sugar, liver spread, lime and liquid seasoning.
6. Toss meat with raw onion and dressing, taste and serve with rice.