Original Sisig recipe uses pig ears, known as balingit or maskara. It is then boiled, roasted or deep fried, chopped into tiny bits and seasoned with calamansi juice. The flavor is enhanced using chicken liver then added with either pork brain or mayonnaise. Most of this dish is served sizzling hot topped with egg.
As far as I remember, I already posted tokwa sisig recipe in one of my kitchen adventures. This version is slightly different from the previous one. It is more of “vegan-style”. I did not use any meat except liver spread as flavor enhancer. Instead of balingit or mascara, tofu or tokwa serves as the main ingredient..