ChefXi OfficialA sizzling, savory, and slightly spicy dish made from chopped pork, seasoned with calamansi and chili peppers.
Finely chop the pre-boiled pork belly and shoulder. Dicing them small is key for the texture.
In a hot skillet, fry the pork until it becomes very crispy and the fat has rendered.
A cast iron skillet works best for that authentic sizzle.
Stir in the onions and chilies. Add soy sauce and calamansi juice. Mix well.
Turn off the heat and stir in the mayonnaise for creaminess. Top with a raw egg while the pan is still sizzling.
The residual heat will cook the egg as you stir it in at the table.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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