Set out a scale and the equipment for Sisig. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, chicken liver, yellow onion, thai chili, lime juice, soy sauce, garlic, neutral oil, kosher salt. Sisig is cooked in Pampanga as its own plate, not as a copy of a restaurant menu. Chop the pork and liver fine, fry them until the edges crisp, and toss with onion, chili, and lime. Calamansi is the usual acid. Lime does that job. Amounts are for 4 from foods this library can count.
