Takes 20 MINUTES Makes 2 SERVINGS 2 Tbsp. oil
1 medium red onion, peeled, diced small
1 slab pork belly, lechon kawali cut (1/2 kg.), tenderized, chopped small
2 Tbsp. liquid seasoning
1 tsp. calamansi juice
3 siling labuyo, chopped; more to serve
2 large eggs Calamansi, halved, to serve Ground black pepper, to taste
1 Heat oil in a large cast iron pan over medium heat. Once hot, add half the onion and cook, stirring, until softened. Add chopped pork. Sauté, stirring, until heated through and sizzling.
2 Season with liquid seasoning, calamansi juice, and ground black pepper. Stir in remaining onion and sili. Remove from pan and onto a plate. Set aside.
3 In the same pan, fry eggs sunny-side up. Top sisig with fried eggs, and serve with calamansi on the side.