Pork Sisig with Tofu

Ingredients

• 1 lb Pork belly
• 1 block Firm tofu
• 1 medium Onion
• 1 medium Red bell pepper
• 2 small Green chilies
• 2 tbsp Mayonnaise
• 2 tbsp Calamansi juice
• 1 tbsp Soy sauce
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Vegetable oil
• 4 large Eggs

Instructions

1. 1Place the 1 lb pork belly in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to medium-low (195°F / 90°C) and simmer for 30 minutes, or until tender. Drain the pork belly, let it cool for 10 minutes, then cut into 1/2-inch pieces.
2. 2While the pork belly is cooling, place the 1 block firm tofu on a clean kitchen towel and press down firmly to remove excess water. Cut the pressed tofu into 1/2-inch pieces.
3. 3Heat 2 tbsp vegetable oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the 1/2-inch pieces of pork belly and the 1/2-inch pieces of tofu. Cook for 8-10 minutes, stirring occasionally, until golden brown and crispy on all sides.
4. 4Add the 1 medium onion (chopped), 1 medium red bell pepper (chopped), and 2 small green chilies (chopped) to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
5. 5Stir in the 2 tbsp mayonnaise, 2 tbsp calamansi juice, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
6. 6While the sisig is finishing, heat a separate small skillet over medium heat (350°F / 175°C) with a little of the remaining vegetable oil (if needed). Fry the 4 large eggs, one at a time, until the whites are set and the yolks are cooked to your liking.
7. 7Serve the pork sisig immediately on a hot sizzling plate, topped with one fried egg per serving.

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