Pour the marinade in a bowl and marinate the pork cheek for 2 to 3 hours.
Remove the pork cheek, allow to drain and then grill until cooked.
Chop the pork cheek. Mix with the onions and set aside.
In another bowl, mix the juice of the calamansi with the pepper, salt, chicken liver.
Add the chopped pork cheek to the mixture.
To serve: Grease a sizzling plate with margarine. Place some garlic on it. Add the sisig mixture. Top with red bell pepper.