Step 1

Boil pork belly in a pot of water until tender, about 30-40mins. Let it air dry then season with salt. Pan-fry in hot oil until crisp or oven-fry in a 230c heated oven for 30mins. Chop into bits of pieces. Set aside.

Step 2

Heat oil in a skillet or cast iron pan. Add garlic and onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.

Step 3

Add chopped fried pork belly or lechon. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, and liver paste and half of the calamansi juice. Season with black pepper. Stir until meat is well coated with the sauce. Stir-in mayonnaise. Top with raw egg if using and let the residual heat cook the egg.

Step 4

Remove from the heat then top with more raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.