Spicy Sizzling Sisig
2-4 pork ears, cleaned and rinsed
2 dried chipotle peppers
2 bay leaves
1/2 cup soy sauce
1/4 cup cane vinegar
1/4 cup kalamansi juice (or a mixture of lemon and lime juice)
3 garlic cloves, smashed
1 teaspoon red pepper flakes
1 pound pork jowl, trimmed of excess fat (save trimmed fat for another use)
1 onion, diced
1 thai bird chili, sliced
1 serrano chili, sliced
1/4 teaspoon smoked paprika (pimenton)
Place the pork ears, chipotle peppers, and bay leaves in a large pot and cover with water. Bring the water to a boil, then reduce heat to a simmer. Cover the pot and continue simmering for 2 hours until the ears become tender. Drain the ears and allow to cool to room temperature.
Combine the soy, vinegar, kalamansi juice, garlic, and pepper flakes to make a marinade. Place the pork ears and jowl in a large zip-top bag, or in a shallow dish, and pour the marinade over the pork. Marinate the pork overnight.
Remove the pork from the marinade then discard the marinade. Pat the ears dry with paper towels, then brush them with oil (no oil is needed for the already fatty jowl). Place the ears and the jowl on a very hot grill and cook for a total of 15-20 minutes, turning the ears and the jowl frequently. Remove pork from grill and allow to rest until they are cool enough to handle.
Chop the pork ears into small pieces and set aside. Chop the pork jowl into small pieces and set aside, making sure to keep the jowl separate from the ears.
Add the pork jowls to a large skillet over high heat and saute for 3-5 minutes. At this point, you can pour off some of the rendered fat that collects in the pan, but I left it in there. Add the onions, chilies, and paprika to the hot pan and cook until the onions soften. Add the chopped ears to the pan and mix everything to combine. Cook for 1 more minute, then place the Sisig on a pre-heated sizzling hot platter.
Provide some fresh kalamansi (or lime or lemon) on the side for spritzing onto the Sisig. Serve the Sisig with rice and an ice cold beer.