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1
Place the pig's face pieces in a large pot and cover with cold water. Bring to a boil, skim the surface, then reduce to a steady simmer. Cook until the skin and cartilage yield to a skewer but the ear retains a perceptible resistance — the cheek should be tender throughout.
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2
Drain and cool the pieces. Grill over direct charcoal heat, turning once, until the skin is charred and blistered and a sharp Maillard aroma rises from the grate. The surface must be genuinely charred, not merely browned.
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3
Grill the chicken livers over the same charcoal until cooked through but still faintly pink at the centre. Set aside.
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4
Finely chop — not slice — all the grilled pig's face and the livers together on a board until the mixture is evenly textured: no piece should be large enough to deliver a single texture in isolation. This step is where the dish lives or dies: under-chopping collapses the structural balance of cartilage, skin, meat, and liver that defines sisig.
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5
Sauté the chopped mixture in a hot pan with the onion and chilli. Add the soy sauce and toss to coat evenly. Taste: the mixture should carry salt, heat, and a faint savoury depth without yet having the citrus note, which is added at service.
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6
Heat individual cast-iron sizzling plates over high heat until smoking. Add a portion of pork lard or butter to each plate; when it foams and begins to colour, spoon the sisig mixture onto the plate. The fat should sizzle and smoke audibly on contact.
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7
Crack one raw egg onto the centre of each sizzling portion and bring immediately to the table. Squeeze fresh calamansi juice over the dish at service. The egg will set at the edges and remain creamy at the yolk from the residual heat of the plate.