- 30 Min. Prep
- 45 Min. Cook
- 2 Servings
- 1228 Calories
This sizzling Filipino specialty is loaded with flavor and cooked to perfection so that each mouthful has that delightfully crispy bite that the whole family craves. A street food favorite in the Philippines, this aromatic will have the senses working overtime and the mealtime memories flooding back.
- ¾ lb pork belly
- cooking spray
- 2 tbsp olive oil
- small red onion (1 cup), peeled and finely chopped
- 2 oz pork or chicken liver, washed with cold water and chopped
- 1 ½ tbsp liver spread
- 1 ½ tbsp Knorr® Liquid Seasoning
- 1 ½ tbsp Lady’s Choice® Sandwich Spread
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- ½ red bell pepper (1/2 cup) seeded and finely chopped
- 1 small jalapeño, seeded and finely chopped (1/4 cup)
- juice of ½ lemon, (4 tbsp)
- 1 cup ground chicharon
- 1 fried egg
Boil your pork belly for 30 minutes until tender. Remove the pork from the pot and air dry for 4 hours. This ensures your pork is crispier when fried. Chop the meat into small pieces.
Heat a small Dutch oven until smoking hot, then coat well with cooking spray. Add pork pieces and stir continuously until brown. This should take approximately 5 minutes. Remove the park from the pan and set aside.
If necessary, add a little more cooking spray to the pot and throw in the liver. Cook for 45 seconds over medium heat, then remove and set aside. Add 2 tbsp of olive oil to the pan and sauté your onions for 30 seconds. Add garlic and cook for a further 30 seconds. Add the pork back to cook for 2 mins, stirring all the time.
Combine liver spread, Knorr® Liquid Seasoning, Lady’s Choice® Sandwich Spread, and soy sauce in a small bowl. Mix well, then add to the pan. Reduce the heat and stir thoroughly.
Throw in the bell pepper and jalapeño and cook for 1 minute. Add the cooked liver for an additional 30 seconds and then squeeze lemon juice over the dish.
For maximum effect, serve sizzling. To achieve this, pre-heat a cast iron skillet until smoking hot. Lightly coat it with cooking spray and immediately add the pork. Place ground chicharron on top with fried eggs and garnish with Thai chilis.