Salted egg pork belly sisig? Yes please

While Kapampangans would rather not put egg and mayo in their beloved sisig, Chef Jose Sarasola's recipe on Thursday's "Unang Hirit" sounds simply irresistible. He added salted egg to step up the flavor.  

This version doesn't claim to be authentic as it doesn't use the traditional pig's ears, snout or cheeks. Instead, it went for a killer: pork belly.

Bold, heavy, delicious: It sounds like the perfect lunch treat! 

Ingredients:

• Pork belly (Liempo cut)
• Salted egg
• Ginger
• Onion
• Chilis (Red and green)
• Pepper
• Chicharon bits
• Calamansi

How to make:

1. First, take a large pan and cook your red onions in some oil.
2. Next, add your pork cuts, followed by your chili peppers, and salted egg, then mix.
3. You may have noticed that Chef Jose didn't add any salt. That's because the salted egg already packs an intense amount of flavor.
4. Once your sisig is done, carefully pour it onto a piping hot sizzling pan.
5. Garnish it with red onions for flavor, chicharon for crunch, and calamansi for zing, and your "Salted Egg Pork Sisig" is ready to go.

Enjoy! — Margaret Claire Layug/LA, GMA News