In a large pot, place pork face and pig brains in a heat-safe resealable plastic and pour about 6 cups of water. Add onions, garlic, peppercorns, salt, and 1/2 cup soy sauce then bring to a boil. Simmer until soft for about 1 hour.
Once soft, take out the pork and pat dry with a towel. Grill or place in the oven until crispy. Set aside to cool. Once cool, mince the cooked pork and set it aside.
In a pan, sauté the onions in oil over medium heat for a few minutes, until aromatic.
Add the minced pork and mix until well combined. Adjust taste with garlic, pepper, soy sauce, and calamansi if necessary. Set aside.
In a deep pan, mix cream and cream cheese until saucy. Add laurel leaves and onion powder and mix. Set aside.
In a pan over medium heat, sauté onions and bell peppers until fragrant. Add cumin and season with salt and pepper. Set aside.
Place a line of sisig at one end of the tortilla wrapper followed by a line on the sautéed mixture and a generous spread of the sauce.
Fold both ends into the tortilla and roll the tortilla.
Pan-fry the tortilla – seam side down to seal. Top with remaining sautéed mixture and cheese.
Servings 0