Sizzling Sisig on Hot Plate

Method

1. Heat 1 tablespoon oil in a wide pan over medium heat and sauté the garlic and half the onion for 1–2 minutes until fragrant.
2. Add the chopped pork and liver and cook for 5–7 minutes, stirring and pressing occasionally, until piping hot and lightly crisp at the edges.
3. Stir in the soy sauce, half the calamansi juice, chilies, black pepper and mayonnaise if using; cook for 1 minute, then taste and adjust salt and acidity.
4. Heat four cast-iron sizzling plates until very hot, place each safely on its wooden base and melt 1/2 tablespoon butter on each plate.
5. Divide the sisig among the plates, scatter over the remaining onion and make a small well in each portion if adding an egg.
6. Crack an egg into each well and stir it through the hot sisig until the white and yolk are fully set; return the plate briefly to heat if necessary.
7. Serve immediately with the remaining calamansi and extra chili, warning diners that the plates remain dangerously hot.