Thoroughly clean the pork face. Scrape the skin with a knife and rub salt to remove dirt.
Combine pork face, garlic, onion, ginger, salt, whole black pepper, ground black pepper, bay leaf and water. Boil and simmer for an hour or until the meat is tender. Drain and rinse with water. Cool completely and refrigerate overnight.
Dip the pork meat into cold water and deep fried in a smoking hot oil until golden brown and crispy. Chopped into 1cm size and set a side.
Heat olive oil and sauté half of the onion.
Add the chicken liver and sauté until cooked. Mash the liver with the back of your wooden spoon until you have a creamy paste texture.
Add soy sauce, liquid seasoning, ground black pepper and mayonnaise.
Stir in the remaining onion, chopped pork meat and squeeze the calamansi onto the sisig.
Place in a sizzling plate and garnish with egg.
