Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Heat a Grill or Grill Pan over high heat. Grill the boiled 2 lb pork belly skin-on, cut into large slabs slabs for 4–5 minutes per side until the skin is charred and crispy and the meat has deep grill marks. Remove from heat and let rest for 5 minutes, then finely chop the 2 lb pork belly skin-on, cut into large slabs into small, rough pieces — about ½-inch or smaller. The mix of crispy skin and tender meat is what makes sisig special.

Heat a Cast Iron Skillet over high heat until smoking hot. Add the 1 tbsp vegetable oil, then sauté the minced 4 cloves garlic 2 smashed for boiling, 2 minced for sautéing and chopped 1 medium white onion finely chopped for 2–3 minutes until softened and fragrant. Add the chopped 2 lb pork belly skin-on, cut into large slabs and spread it into an even layer. Let it sizzle undisturbed for 2 minutes to crisp up, then stir. Add the 3 tbsp soy sauce, 3 tbsp calamansi juice or substitute with 2 tbsp lime juice, sliced 2 whole red finger chiles thinly sliced; or substitute with serrano peppers, and 1 tsp whole black peppercorns. Stir everything together and cook for another 2–3 minutes. If using, stir in the 2 tbsp mayonnaise for a creamier finish.