Prep time
Cook time
Total time
Serves: 6
  • 8 pcs pork’s ear or similar weight in pork cheeks or combination
  • 200g pork belly
  • 100 g pork liver
  • 2 cups pork crackling, chopped
  • 1¼ cups vinegar
  • ¼ cup soy sauce
  • 3 tbsp mayonnaise
  • 3 pcs birds eye chillies
  • 3 pcs bay leaves
  • 1-2 pcs lemon
  • 2 onions, chopped
  • 1 thumb sized ginger, minced
  • 6 cloves garlic
  • eggs
  • salt
  • freshly ground black pepper
  1. Boil pork cheeks/ears and belly in water with 1 cup vinegar, bay leaf, salt and pepper for 20 minutes
  2. Drain liquid, set aside and let it cool.
  3. Grill the pork cheeks/ears and belly for 15-20 minutes, around 10 minutes on each side.
  4. Remove the pork cheeks/ears and belly from the grill then finely dice them.
  5. Using a food processor puree pork liver.
  6. In a bowl mix thoroughly together chopped meat, pureed liver, soy sauce, remaining vinegar, 2 tsp freshly ground black pepper and chopped chillies.
  7. In a pan add oil, sauté garlic and ginger.
  8. Add the meat mixture and cook until you can see some toasted meat. Add mayonnaise and toss meat then season with salt and freshly ground black pepper.
  9. Heat up a hot plate and when it’s hot enough place the meat mixture, top it with pork crackling and 1 raw egg per hot plate, chopped onions and squeeze lemon on top.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at