← Nouns Cooking · Indonesian & Filipino

Ingredients

• 800 g pork belly (or a mix of belly and pig ears)
• 1.5 l Water
• 2 Bay leaves
• 1 tsp black peppercorns
• 1 tsp Salt
• 150 g Chicken livers
• 2 tbsp Butter
• 1 large red onion, finely chopped
• 3 cloves Garlic, minced
• 2 cm piece Ginger, minced (optional)
• 4 Bird's eye chilli, chopped
• 2 Green chilli, chopped
• 3 tbsp Soy sauce
• 3 tbsp calamansi or lime juice
• ½ tsp Black pepper
• 2 tbsp Mayonnaise (optional)
• 1 Eggs (optional)

Method

1. Put the pork in a pot with the water, bay leaves, peppercorns and salt. Bring to the boil, skim, then simmer for 40–45 min until tender. Add the livers for the last 5 min, until cooked through with no pink left. Drain and pat everything dry.
2. Grill the pork under a hot grill or over a barbecue for 10–15 min, turning, until crisp and charred at the edges. Sear the livers alongside for a couple of minutes.
3. Chop the pork and livers very finely, by hand with a cleaver or in short pulses in a food processor.
4. Melt the butter in a large frying pan or cast-iron skillet over medium-high heat. Fry the onion, garlic and ginger (if using) for 2–3 min until soft.
5. Add the chopped pork and liver, chillies, soy sauce and pepper and fry for 5–7 min, pressing it down, until crisp in places.
6. Take off the heat and stir in the calamansi juice and mayonnaise (if using). Serve sizzling in a very hot cast-iron plate, crack an egg on top and stir it through at the table.

Tips

• A hot cast-iron plate or skillet keeps the edges crackling at the table; the egg cooks in the residual heat.
• Soy sauce contains wheat; if you add the egg, cook it until set for anyone who should avoid runny eggs.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Foxy Folksy Panlasang Pinoy