Pork Sisig from lean meat and very minimal fat, spiced up by red onions, garlic, and green chilis. Flavorful and moist because of the butter, real mayo and egg. No innards or pig’s ear, as opposed to the original Pork Sisig Recipe of Kapampangan. —Mr. Hugh's Kitchen
Marinate and grill or fry. Marinate the pork in salt, pepper, and Worcestershire sauce for at least 10 mins. If you have the space and time, grill the pork in high heat just to give it the smokey aroma, for added taste. If not, you can just fry it in medium high heat, just to get that crunch on the outside, and juicy on the inside. Once pork pieces or slab have been grilled or fried, let it rest for at least a minute or two. Slice the pork into small pieces, or to your desired size. Set it aside.
Cook the sisig. Heat your pan or wok in medium heat. Put about a tablespoon or two of oil, and add a tablespoon of the red onions, and the minced garlic. Add a pinch of salt to release the aroma of the spices. When you can already smell the garlic, add the chopped meat and the vinegar. Let the vinegar acidity evaporate. Then, add the soy sauce and Knorr liquid seasoning. Add more ground black pepper as you like. Mix well. Add the butter and let it melt. Mix well with the meat. If you will not be using a sizzling plate, add the egg and incorporate with the pork sisig. Add the real mayo and mix. Add the remaining red onions and the chopped green chilis. Mix for about 30 seconds to 1 min, until they are well combined. Towards the end, add the kalamansi juice and mix it with the pork sisig meat for just a few seconds.