For the braised pork: Combine the soy sauce, vinegar, salt, sugar, peppercorns, garlic, pig ear, jowl, snout and tongue in a large stockpot and add enough water to completely cover the pork. Simmer on low heat until the pork is soft but not completely tender, 1 hour 30 minutes. Remove the pork and chill.
For the pork sisig: Preheat a charcoal grill to high heat, preferably using lump charcoal. Grill the pork parts until the skin is crispy and slightly charred, and then refrigerate.
Dice the pork parts into small pieces. Saute the ginger, garlic, chiles and onions in a large saute pan for 1 minute. Add the pork and saute for 4 minutes. Add the Filipino soy sauce, calamansi juice and coconut vinegar.
Divide the pork among 4 pre-heated fajita platters. Crack 1 egg onto each platter and mix the egg and pork together. Serve atop the rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.