Sizzling Pig’s Ears (sisig)

Briefly wave the pig's ears over an open flame to remove any remaining hair. Rub the ears with paper towel to remove any burnt bits. Place the ears, pork belly, bay leaves, pineapple juice, peppercorns, salt and enough water to cover the meat in a large saucepan. Bring the water to the boil, then reduce heat to a simmer and cook for 2½ hours, topping up with water as necessary, until the ears and pork belly are tender. Remove the meat from the water and allow to cool slightly.
Heat a chargrill pan over medium-high heat. Cook the ears and pork belly for 1-2 minutes each side until lightly charred. Cut the ears and pork belly into 1 cm thick slices, set aside.
Place a large frying pan over medium-high heat. Add the oil, onion and garlic and cook for 1-2 minutes until the onion just begins to soften. Add the chicken liver, chillies and sliced meat. Cook, stirring, for 2-3 minutes until the chicken livers are cooked through. Add the white vinegar, remove from the heat and season with salt and pepper.
Serve immediately with calamansi or lemon, crushed chicharon and rice.