To begin, place the pork belly and jowl in a pot with bay leaves, peppercorns, and salt. Add enough water to cover. Bring to a gentle boil and cook for 45 minutes to 1 hour until tender. Move on to cooling and draining.

Remove the pork from the pot and set on a rack to cool. Pat dry with kitchen paper to remove moisture. Drying ensures a crisp texture when grilling or frying. Transition to grilling.

Preheat a grill or large pan. Cook the pork until the skin becomes crisp and golden, turning as needed. Charred edges bring traditional smoky flavour. Proceed to chopping.

Using a sharp knife, chop the grilled pork into small cubes. The mix of crispy skin and tender meat is essential for the dish’s character. Transfer to a bowl.

In a separate bowl, combine calamansi juice, soy sauce, vinegar, chopped onion, red and green chillies, and black pepper. Mix well. Move to seasoning the pork.

Pour the dressing over the chopped pork and mix thoroughly, allowing the flavours to coat each piece. Taste and adjust seasoning if needed. Proceed to heating the serving plate.

Place a cast iron plate on medium heat until very hot. Add a knob of butter and allow it to melt. Transition to plating the sisig.

Spoon the seasoned pork mixture onto the hot plate. Allow it to sizzle for 1–2 minutes so the edges crisp further. If using, swirl in a tablespoon of mayonnaise for a creamy finish. Transition to final garnish.

Crack an egg on top while still sizzling and mix in at the table, or serve it plain with extra onion and chilli garnish. Pair with steamed rice and a wedge of calamansi or lime for freshness.