One of my favourite dishes is sisig, made with chopped pork, onions and chillies, and served with vinegar and/or fresh calamansi to add a sharp flavour that balances the fattiness of the meat.

If using pork shoulder, blot dry with paper towels, cut into 1/2-inch pieces, then proceed to Step 3. If using pig ears, snout, and/or jowl, place pork in stockpot or Dutch oven, cover with water ...