Put water in large pot and placed pork belly then add all the boiling ingredients. Boils for 45 to 60 minutes. Place in clean plate or wire rack and let it completely cool.

Heat oil in wok or large pot on high. Once it's cooled, cut it in large bite size pieces (lechon kawali size). Put oil in a frying pan and deep fry the pieces until it is completely cooked on all sides.

Take it out of the pan when it's cooked and chop it into tiny pieces. In a bowl, combine the chopped meat, onions, lemon juice, soy sauce, patis, ground black pepper, little bit of salt and chili peppers (if using). Mix together.

Warm it in a pan or sizzling plate with a bit of oil if desired. Alternatively, heat a sizzling plate or pan and add a some butter or margarine. Add the Sisig and serve while still sizzling hot.