Filipino sizzling pork (Sisig)

1. Simmer the pork belly in salted water for 45 minutes until tender, then lift out and dry well.

2. Grill or pan-fry the pork for 5-6 minutes on each side until the skin is crisp and charred.

3. Cut the meat into small cubes of about 1 cm and mix with half the finely chopped onion, the sliced chillies, soy sauce, pepper and calamansi (or lime) juice.

4. In a large frying pan (or cast-iron sizzling plate) heat the oil and butter, fry the garlic and remaining onion, then add the pork and fry over high heat for 4-5 minutes until the edges are crisp.

5. Stir in the mayonnaise and crack the eggs on top to cook in the hot pan at the table; mix everything together when serving.

6. Serve sizzling, sprinkled with spring onions, with calamansi and steamed rice.

Tip: The famous dish of Pampanga province and king of Filipino beer snacks. Originally made from pig's head and ears; belly is easier at home and just as crisp and juicy.