Sisig (Filipino Crispy Chopped Pork with Chili and Calamansi)

Boil 400 g pork shoulder until fully cooked and tender, then drain it very well.

Let it cool slightly, chop it finely, and press away surface moisture so it can crisp instead of steaming.

Dice 120 g onion and thinly slice the 2 chilies before the pan gets hot.

Keep 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and 2 tablespoons calamansi juice nearby because the stir-fry moves quickly.

Heat a wide pan over medium-high heat and melt 1 tablespoon butter.

Spread the pork out in a thin layer and fry for 4 to 6 minutes, stirring after it browns, until moisture is gone and the edges turn deeply crisp.

Add the onion and chilies and stir-fry for only 1 to 2 minutes.

Stop while the onion still has crunch, and lower the heat one step if browned bits on the pan start to scorch.

Pour in the soy sauce and black pepper first so the pork is evenly seasoned.

Reduce the heat to low, add the calamansi juice, and toss for about 30 seconds to keep the citrus sharp and fresh.

Turn off the heat and fold in 2 tablespoons mayonnaise with the residual heat until the pork is lightly coated.

Do not keep frying after adding it, or it may split, and serve immediately on a hot plate if possible.