1. Boil the pig ears, cheeks, and belly in a potful of water, with salt, peppercorns, and bay leaves, for 2 hours, until tender.
2. Light the grill or preheat the oven to 400°F.
3. Allow the boiled pork ears, cheeks, and belly to cool and dry on a rack.
4. On the grill, or in the oven, roast the pork ears, cheeks, and belly until golden brown and slightly burnt at the edges.
5. Remove the golden-crispy pork ears, cheeks, and belly from the grill or oven. Let cool on a rack.
6. As the roasted pork ears, cheeks, and belly cool, set the table, so that all are ready to eat while the pan of sisig is still hot. Once cooled enough to touch, finely dice the pork into ó-inch cubes. Set aside.
7. As the skillet heats, mince the garlic. Dice the red onion and chilies.
8. Toss all of the garlic and two-thirds of the red onion and chilies into the heated skillet. Sauté until the onion is translucent, the garlic brown, the sting of the chilies softened.
9. Stir the diced liver into the garlic, onion, and chilies. Mash with a spoon until creamy and cooked through.
10. The diced pork ears, cheeks, and belly next go into the pan. Stirring continuously, pour in the vinegar and calamansi juice. Allow the pork to cook to a darker brown, some parts crispier than others.
11. Remove the pan from the heat.
12. Toss the remaining chilies and red onion on top of the sisig. Slice a few calamansi, or one lemon, or one lime. Squeeze some onto the sisig.
13. Crack eggs on top of the sisig, which should be hot enough to cook the whites and yolks.
14. Quickly carry the hot cast-iron pan to the table, where garlic sinangag rice awaits. Place extra slices of calamansi in a small dish.
15. Stir the egg through the sisig. Season with dashes of Maggi, to taste.

— Recipe courtesy of Jill Damatac from her book, Dirty Kitchen: A Memoir of Food and Family