Prep Time Cook Time Total Time
- 1h 55m 1h 55m
Ingredients
1/4 pound (115g) chicken livers (optional)
2 pounds (905g) skinless, boneless pork shoulder, or pig ears, snout and/or jowl (see note)
2 cups (475ml) plus 1 tablespoon (15ml) neutral oil, such as canola or vegetable oil, divided
10 medium garlic cloves, minced
1/2 medium red onion (about 4 ounces; 115g), finely diced
1/4 cup (60ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
3 tablespoons (45ml) calamansi juice (see note)
2 bird’s eye chiles, stemmed, seeded, and minced
4 large eggs (7 ounces; 200g)
2 tablespoons (1 ounce; 30g) mayonnaise
1 scallion, ends trimmed and sliced thinly on a bias, for garnish
Cooked white rice, for serving
Calamansi halves, for serving (see note)
Steps
Steps 1
If using chicken livers, place in a countertop blender and process until smooth. Transfer puréed livers to a small bowl, cover, and refrigerate.
Steps 2
If the use of pork shoulder, blot dry with paper towels, cut into 1/2-inch pieces, then continue to Step 3. If using pig ears, snout, and/or jowl, surround red meat in a stock pot or Dutch oven, cowl with water and boil until smooth, between60 to 90 minutes.
using tongs, switch pig ears, snout, and/or jowl to a rimmed baking sheet and set aside till cool sufficient to deal with. Blot dry with paper towels and cut into 1/2-inch portions, then continue to Step three.
Steps 3
Set a cord rack in a rimmed baking sheet covered with a double layer of paper towels.. In a wok, heat 2 cups (475ml) oil over medium-high heat until it registers 375°F (190°C) on an instant-read thermometer.
Working in 3 batches, cautiously lower a third of the beef shoulder, pig ears, snout, and/or jowl into the oil and fry until lightly browned all over, about 1 minute.
The use of a slotted spoon or spider, switch pork to the prepared rack. return oil to 375°F (190°C) and repeat with remaining pork. Set aside.
Steps 4
In a 12-inch cast iron skillet, heat 1 tablespoon (15ml) oil over medium-high warmth till it shimmers. add garlic and onion and cook, stirring frequently, until softened and golden brown in color, about 3 minutes.
Steps 5
Upload reserved fried beef, puréed bird livers (if the use of), soy sauce, calamansi juice, and chiles, and blend until well combined.
Steps 6
Increase heat to high and convey to a boil. damage eggs directly right into a pan, spacing them evenly across the perimeter.
lower heat to preserve a simmer, cowl, and prepare dinner, without stirring, until egg whites are opaque and yolks are runny but turning yellow on the rims, about 3 minutes.
Steps 7
Upload mayonnaise and scallions and mix with pork and eggs till fully mixed. Serve without delay with cooked white rice and calamansi halves.
Nutrition Facts
- Calories
1710 kcal - Fat
130g - Saturated Fat
23g - Carbohydrates
25g - 1%
- Fiber
1g - Sugar
4g - Protein
117g - Cholesterol
800mg - Sodium
1333 mg
