The Panlasang Pinoy pork sisig recipe is a restaurant variation that uses mayonnaise instead of pig brain and includes green onions and egg on top of the dish. The recipe calls for 1 pound of pig ears, 1 1/2 pounds of pork belly and 1/4 pound of chicken liver.
To make Panlasang Pinoy's pork sisig recipe, add 1 teaspoon of salt and 1/4 teaspoon of ground black pepper to 6 cups of boiling water in a pan. Simmer the pig ears and pork belly until tender, typically within 40 minutes to 1 hour. Set aside the boiled ingredients, and drain the water. Next, grill the boiled meat, and cut it into fine pieces.
Heat 1/2 cup of butter or margarine in a wide pan. Cook 1 large, minced onion until soft, and then add 1 knob of minced ginger. After two minutes, put in the chicken liver, crushing it while cooking. Then, cook the diced pig ears and pork belly for 10 to 12 minutes. Stir together 3 tablespoons of soy sauce, 1/2 teaspoon of garlic powder, 3 tablespoons of chili flakes, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Add 3 tablespoons of mayonnaise.
Finally, arrange the dish on a platter, and put a raw egg and chopped green onions on top. Serve with 1 lemon or 3 to 5 pieces of calamansi.