Step 1

In a pot, combine together the pork belly, onions, garlic, bay leaves, black peppercorns, and just enough water to cover the pork.

Step 2

Bring this to a boil, remove any scum that floats to the surface, and let it simmer for 45-60 minutes, or until the pork belly is tender and cooked through.

Step 3

Once tender, drain the boiling liquid. Let the pork belly air dry in the fridge for at least one hour to overnight.

Step 4

Air fry the pork belly at 350 F for around 30-45 minutes until crispy, flipping occasionally to avoid burning. Chop the pork belly into small, bite-sized pieces. Set aside.*If you don't have access to an air fryer, you can either shallow fry the pork in oil or oven bake at 400 F for 30-45 minutes until crispy.

Step 5

Melt the butter in a pan over medium heat. Saute the onions until soft and translucent, about 5 minutes. Add in the garlic and Thai chilies, and continue to saute for another 2 minutes until the garlic is golden and fragrant.

Step 6

Add in the chicken liver, and cook until the liver is fully cooked through, about 5-7 minutes.

Step 7

Finally, toss in the chopped crispy pork belly. Season with calamansi juice, liquid seasoning, oyster sauce, and salt and pepper to taste. Continue to stir fry until the pork is fully coated, and the sauce has reduced slightly, about 3-5 minutes.

Step 8

Serve over a sizzling plate greased with 2 tbsp of butter. Top with a freshly-cracked egg, red onions, green onions, and chili peppers 4.