Sizzling pork sisig

I can provide a brief history of this dish, but it has been altered into many variants and you could replace the meat with fish or chicken. I'd like to describe it as chopped crispy pork seasoned with fresh onion, chili and other spices, usually served in cast iron sizzler with egg on the side. Complete it with calamansi or any citrus on the side. At least that's how I remember it served in my local restaurant back home.

Sisig originally came from Pampanga, a province in the Philippines. It is traditionally made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers. It is early known as a "salad, which includes green papaya, or green guava eaten with a dressing of salt, pepper, garlic and vinegar. On how it evolves with meat isn't exactly traceable in history.

As Filipino, we are naturally inclined to have rice on our main course. For me sisig is best paired with white steamed rice although it is known to be enjoyed on its own with iced cold beer on a Friday date night.

My take on this dish used crispy pork ribs. Actually, it's leftover from yesterday lechon kawali. If you are making this from scratch, you then have to boil your pork in water with ginger and salt, and then deep fry or oven it in order to have that golden crispy tender meat.

Ingredients:
chopped crispy pork
onion, peeled and chopped
garlic, peeled and chopped
ginger - peeled and chopped
chopped red bell pepper
cooked chicken liver (seared on a pan) - chopped finely which you can do without
salt
pepper
mayonnaise
butter
cast iron sizzler

Procedures:
1. Sautee onion, garlic and ginger in a small pan. Add chopped red bell peppers, chicken liver and pork. Cook for 2 to 3 minutes
2. Whilst cooking the dish, add butter to your sizzler and on a separate stove top, heat the cast iron sizzler over slow heat
3. Add mayonnaise to your sisig, as well as salt and pepper to taste. Mix well until the mayonnaise slightly melts. Transfer the hot mixture to the sizzler plate.
4. If you love onions, you can add freshly chopped onion. Add egg on top. I like my egg cooked well so I retain the sizzler plate on heat for quite a bit before serving. If you prefer runny egg like my housemate, you can serve as early as you put the egg on. It should cook a bit because the sisig mixture is hot
5. Serve and enjoy!