Sisig Matua na Baboy

Method

1. Cook or reheat the boiled and grilled pork cheeks, ears, or shoulder until fully done, then drain and cool briefly so it can be chopped cleanly.
2. Chop the boiled and grilled pork cheeks, ears, or shoulder into small uneven pieces, keeping some crisp edges and some tender bits for contrast.
3. Heat butter or oil in a wide pan, then soften the garlic and half of the onion to build the aromatic base for the chopped pork.
4. Add the chopped boiled and grilled pork cheeks, ears, or shoulder and spread it across the pan, letting parts brown before stirring.
5. Season the chopped pork with soy or fish sauce, vinegar, calamansi, pepper, and chile, tossing until the seasoning clings and the pan is nearly dry.
6. Remove the pan from the heat and fold in the remaining onion so it stays sharp and crisp against the rich pork.
7. Transfer the sisig matua to a heated plate and serve at once; add an egg only if desired and handle the plate with care.