3-4insiling labuyoseeded and chopped (Siling labuyo is abundant the Philippines. It can be replaced with bird's eye chillies but reduce according to tolerance)
salt and pepper to taste
1eggoptional
Instructions
Boil the pork cheek in 1 cup pineapple juice, water and whole black peppers. When tender, cool to room temperature.
Debone the pork cheek and place on bamboo skewers together with chicken liver.
Grill over charcoal until the skin part of the pork is brown and crispy.
Chop the pork and chicken liver into small cubes, mixing in the chopped onion, vinegar, calamansi and pineapple juice, and siling labuyo. Season with salt and pepper. Mix again, taste and correct seasoning.
If you want to serve it sizzling, a la Filipino restaurant, heat a sizzling plate and add the pork mixture. Crack an egg and place on top of the sizzling sisig. Serve while hot (Careful with that plate though).