WHERE TO BUY SIZZLING PLATE RECIPES

Steps:

• Sauce preparation 1. In a pan place marinade and add to it stock, tomato ketchup, chili sauce and lemon juice. 2. Place this pan on low flame and cook for few minutes. Steak Preparation 1. Rub steak with all the ingredients and sauces and marinate it in refrigerator for 2 hours. 2. Then grill this steak on cast-iron grill or in wok with 2 tbsp of oil for 10 minutes. 3. Golden brown steak from both sides. 4. Save the marinade to use in sauce preparation as given above.

Steps:

• Use a butane (or propane) torch to singe off the hairs from the pig ears and skin of the pork belly. Sprinkle the pig ears with salt and rub it in thoroughly. Rinse the pig ears and belly with water. Fill a large pot about three-quarters of the way with water and bring to the boil. Add the belly and ears, simmer for five minutes then drain. Rinse the meat with running water, and wash out the pot. Fill it again about three-quarters of the way with water, add about 10g (2tsp) of salt and bring to the boil. Add the belly and ears and bring to the boil - if needed, add more boiling water, to cover the meat. Lower the flame and simmer for about 30 minutes, or until the skin on the pork belly is tender enough to be easily pierced with a paring knife. Remove the belly from the water and continue to cook the ears for another 30 minutes, or until the thickest part can be pierced easily with a paring knife. Take the ears from the water. As soon as pork belly and ears are cool enough to handle, cut them into small pieces.  
• Roughly chop the onion, and finely chop the garlic and chicken livers. Mince the bird's-eye chilli and slice the banana chilli into thin pieces.  
• Heat a wok or large pan (preferably well-seasoned cast-iron or carbon steel) over a medium-high flame. When the wok/pan is hot, pour in about 20ml (4tsp) of oil, then add the chopped belly and ears. Cook for about 30-45 minutes, stirring frequently, until some of the fat renders out and the meat starts to brown. Remove the solids from the pan, leaving behind as much fat as possible. If there's more than about 30ml (2tbsp) of fat, pour off some of it; if there's less than 30ml of fat, add cooking oil to the pan.  
• Heat the pan over a medium flame then add the onion and garlic and cook, stirring often, until the onion is soft. Add the pork back to the pan, season it lightly with salt and stir it until it starts to sizzle. Mix in the chicken liver, both types of chillies, the fish sauce, calamansi juice, vinegar and some black pepper. Stir constantly until the chicken liver is cooked. Taste for seasoning and adjust, if necessary.  
• Scoop the sisig onto a hot, lightly oiled sizzler platter (or a serving plate). Chop the red onion and scatter the pieces on top. Make two craters in the sisig then crack two eggs and put one yolk into each indentation (save the whites for another use). Drizzle with mayonnaise (if using) and add several fresh calamansi, cut in half, to the plate. Scatter some chicharrones on top (break them into smaller pieces, if they're large). Squeeze the juice from the calamansi, then mix in the egg and mayonnaise before eating with garlic rice.