On a non-stick pan, combine pork sisig, rice, asparagus and cook over medium heat. Mix well. Let cool and set aside.
Stuff sisig rice mixture into the cavity of the chicken. Secure chicken cavity with butcher’s twine to prevent the mixture from spilling. Wrap chicken in foil and boil in water for 30 minutes. Let cool.
Discard foil. Pour fish sauce over the chicken and deep fry in hot oil until golden brown. Slice before serving.