Name: Tortang Talong Sisig
Yield: 10 servings
Ingredients: ¼ kg pork face; ¼ cup pig brains; ½ pc medium white onion; 3 pcs garlic cloves; ¼ tsp peppercorns; ½ tbsp salt; ¼ cup soy sauce; ½ tbsp cooking oil; ¼ cup white onion; 2 cloves garlic; ½ tsp pepper; 1 ½ tbsp soy sauce; 1 pc calamansi; 4 pcs eggplants; 6 pcs eggs; salt and pepper

Sisig

1

Place pig brains in a heat-safe resealable plastic and include in a large pot with pig face. Pour about 6 cups of water. Add onions, garlic, peppercorns, salt, and 1/2 cup soy sauce then bring to a boil. Simmer until soft for about 1 hour.

2

Once soft, take out the pork and pat dry with a towel. Grill or place in the oven until crispy. Set aside to cool. Once cool, mince the cooked pork and set it aside.

3

In a pan, sauté the onions in oil over medium heat for a few minutes, until aromatic. Add the minced pork and mix until well combined. Adjust taste with garlic, pepper, soy sauce, and calamansi if necessary. Set aside.

Tortang Talong

4

Grill eggplants until the skin has charred. Remove from heat and let cool.

5

Scrape off the skin and flatten the eggplants.

6

In a wide bowl, beat 2 eggs and season with salt and pepper.

7

Heat a pan with a bit of oil. Dip the eggplant into the bowl with the egg and place it in the pan. Once bottom is cooked, place a spoonful of sisig on the middle of the tortang talong. Top with a new egg and cook sunny side up. Serve hot.