Combine all Sisig seasoning ingredients in a bowl. Mix well until smooth. Set aside.

Make lechon kawali sisig by boiling the pork belly with whole peppercorn and dried bay leaves in 6 to 8 cups of water for 50 minutes or until tender. Remove from the pot and let it cool down. Rub it with 2 teaspoons of salt. Deep-fry the pork belly until golden brown and crispy. Chop into serving pieces. Combine a quarter of the sisig seasoning ingredients with 2 tablespoons of liver spread. Put the chopped pork belly, thai chili pepper, green onions, and red onions in a mixing bowl and then add the Sisig seasoning mixture. Toss until well blended. Serve.

Make the crispy tofu sisig by deep frying the tofu until golden brown and crispy. Drain the oil and set aside. Arrange fried tofu, bell pepper, thai chili pepper, green onions, and red onions in a mixing bowl. Add a quarter of the sisig seasoning. Toss until evenly distributed. Serve!

Make the luncheon meat sisig by deep frying the luncheon meat until golden brown and crispy. Drain the oil and set aside. Arrange luncheon meat, green onions, and red onions in a mixing bowl. Combine Sisig seasoning with 1 tablespoon liver spread and add it into the bowl. Toss until evenly distributed. Serve!

Make the tuna sisig by heating butter in a pan. Add drained canned tuna. Saute for 2 minutes. Season with salt and ground black pepper and let it cool down. Combine tuna, bell pepper, green onions, red onions, and the remaining sisig seasoning. Toss. Serve. Share and enjoy!