Boil the pork belly. Add garlic, bay leaves, whole peppercorn, salt, and black pepper. Cook until tender.

Boil the chicken liver using the same pork stock for added flavor. Remove and set aside.

Let the pork belly rest for a few minutes.

Grill the pork belly until crispy outside.

Slice into strips.

Grill the sliced pork again to fully get that smoky char.

Crush the chicken liver with calamansi juice until creamy.

Finely chop the grilled pork belly.

Combine everything together in a bowl.

Add onion and chili. Mix well.

Season to taste. Add more chili or onions if you like.

Serve on a sizzling plate for a complete Kapampangan sisig experience.