Place pig brains in a heat-safe resealable plastic and include in a large pot with pig face. 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.
Grill eggplants until the skin has charred. Remove from heat and let cool.
Scrape off the skin and flatten the eggplants.
In a wide bowl, beat 2 eggs and season with salt and pepper.
Heat a pan with a bit of oil. Dip the eggplant into the bowl with the egg and place it in the pan. Once bottom is cooked, place a spoonful of sisig on the middle of the tortang talong. Top with a new egg and cook sunny side up. Serve hot.
Servings 0