Sisig Fried Rice with Calamansi Mayo

If you're craving sisig at home, you're less likely to cleave fresh pork maskara to bits a la Sisig Hooray than to reach for the ready-to-cook sisig. Whether frozen or canned, it's ready to dump onto a hot skillet at a moment's notice.

And while sisig makes for amazing pulutan, the dish can feel too greasy for lunch. Our solution: turn it into fried rice. The extra carb balances out the fat; so does the bright, zippy calamansi mayo that goes on top. Crispy eggs complete the dish.