Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sizzling chopped pork with calamansi, onion and chilli.
Equipment: Saucepan; heavy frying pan or sizzling plate
Measures and names
Ingredients
- 800 g pork shoulder or belly, in one piece
- 1 onion, quartered, for boiling
- 3 bay leaves
- 1 tbsp black peppercorns
- 1 red onion, finely chopped
- 4 tbsp calamansi or lime juice
- 2 tbsp soy sauce
- 3 bird's eye chillies, finely chopped
- 2 eggs
- Salt and black pepper
Method
- Simmer the pork with the quartered onion, bay leaves and peppercorns in salted water for 45 minutes, until tender. Drain and pat dry.
- Grill or fry the pork until the outside is crisp and browned, about 8 minutes, then chop finely.
- Heat a heavy pan until very hot. Add the chopped pork and fry hard for 3 minutes so the edges crisp again.
- Take off the heat and stir through the red onion, calamansi juice, soy sauce and chillies. Season to taste.
- Crack the eggs over the hot pork and stir through so they just cook in the residual heat. Serve straight away.
Swaps and tips
Traditionally made with pig's cheek and ear; shoulder or belly is easier to find and just as good. Some versions add mayonnaise, which is left out here. Use tamari for a gluten free version.
Add carbs for the family (optional)
For the family, serve on a sizzling plate with rice. The on-plan version works well in lettuce cups.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 5 g | 1 g | 43 g | 553 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
