Directions
For that braised pork: Combine the soy sauce, vinegar, salt, sugar. peppercorns, garlic clove, pig ear, jowl, snout and tongue inside a large stockpot and add enough water to totally cover the pork. Simmer on low heat before the pork is soft although not completely tender, one hour half an hour. Take away the pork and chill.
For that pork sisig: Preheat a charcoal grill to high temperature, preferably using lump charcoal. Grill the pork parts before the skin is crispy and slightly charred, after which refrigerate.
Dice the pork parts into small pieces. Saute the ginger root, garlic clove, chiles and onions inside a large saute pan for one minute. Add some pork and saute for 4 minutes. Add some Filipino soy sauce. calamansi juice and coconut vinegar.
Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and blend the egg and pork together. Serve atop the grain.
Notes
This recipe was supplied by a chef, restaurant or culinary professional and might have been scaled lower from the bulk recipe. The Meals Network Kitchens haven't it for use at home and for that reason cannot make any representation regarding the results.