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Sisig, sizzling chopped pork (Philippines)

Name: Sisig, sizzling chopped pork (Philippines)
Total time: 60 min
Yield: serves 4
Ingredients: 600 g Pork; 2 leaves Feuille de laurier; 1 tsp Salt; 2 tbsp Neutral oil; 1 Onion; 2 Chili pepper; 2 tbsp Vinegar; 1 Lime; 1 pinch Pepper; 1 Egg; 2 tbsp (optional) Mayonnaise

Preparation time: 1 h
Servings: serves 4

Ingredients

serves 4

Pork — to buy600 g
Feuille de laurier — to buy2 leaves
Salt — to buy1 tsp
Neutral oil — to buy2 tbsp
Onion — to buy1
Chili pepper — to buy2
Vinegar — to buy2 tbsp
Lime — to buy1
Pepper — to buy1 pinch
Egg — to buy1
Mayonnaise — to buy2 tbsp (optional)

Preparation

Cook the pork in a pot of water with the bay leaves and a little salt, bring to a boil, skim, then simmer covered for 40 minutes until tender; drain and let cool.
Heat a grill or a very hot pan and grill the cooled pork for 4-5 minutes per side, until well coloured and lightly crisp on the surface.
Chop the grilled pork into very small even dice with a knife.
Heat the neutral oil in a large pan over high heat and stir-fry the chopped pork with the sliced onion and chilli for 4-5 minutes, until everything is browned and sizzling.
Drizzle with vinegar and lime juice, mix quickly to deglaze and coat the meat well (the tang should stay bold, it's sisig's signature).
Adjust the salt and pepper, transfer to a hot plate (a cast-iron sizzling plate if you have one, so it keeps sizzling at the table).
Crack an egg on top just before serving and mix it in at the table so it cooks lightly from the heat of the dish, with mayonnaise on the side if you like.