{"id":3061,"date":"2023-09-03T12:53:42","date_gmt":"2023-09-03T12:53:42","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=3061"},"modified":"2023-09-03T12:53:42","modified_gmt":"2023-09-03T12:53:42","slug":"filipino-crispy-pork-with-eggs","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/09\/03\/filipino-crispy-pork-with-eggs\/12\/53\/3061\/42\/appdev2098\/filipino-recipes-two\/unique\/","title":{"rendered":"Filipino Crispy Pork with Eggs"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\" id=\"text-block_1-0\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\" id=\"ingredient-list_1-0\">\n<li>1\/4 pound (115g) chicken livers (optional)<\/li>\n\n\n\n<li>2 pounds (905g) skinless, boneless pork shoulder, or pig ears, snout and\/or jowl (see note)<\/li>\n\n\n\n<li>2 cups (475ml) plus 1 tablespoon (15ml) neutral oil, such as canola or vegetable oil, divided<\/li>\n\n\n\n<li>10 medium garlic cloves, minced<\/li>\n\n\n\n<li>1\/2 medium red onion (about 4 ounces; 115g), finely diced&nbsp;<\/li>\n\n\n\n<li>1\/4 cup (60ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti<\/li>\n\n\n\n<li>3 tablespoons (45ml) calamansi juice (see note)<\/li>\n\n\n\n<li>2 bird\u2019s eye chiles, stemmed, seeded, and minced<\/li>\n\n\n\n<li>4 large eggs (7 ounces; 200g)<\/li>\n\n\n\n<li>2 tablespoons (1 ounce; 30g) mayonnaise<\/li>\n\n\n\n<li>1 scallion, ends trimmed and sliced thinly on a bias, for garnish&nbsp;<\/li>\n\n\n\n<li>Cooked white rice, for serving<\/li>\n\n\n\n<li>Calamansi halves, for serving (see note)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\" id=\"mntl-sc-block_3-0\">\n<li>If using chicken livers, place in a countertop blender and process until smooth. Transfer pur\u00e9ed livers to a small bowl, cover, and refrigerate.<\/li>\n\n\n\n<li>If using pork shoulder, blot dry with paper towels, cut into 1\/2-inch pieces, then proceed to Step 3. If using pig ears, snout, and\/or jowl, place pork in stockpot or Dutch oven, cover with water and boil until tender, between 60 to 90 minutes. Using tongs, transfer pig ears, snout, and\/or jowl to a rimmed baking sheet and set aside until cool enough to handle. Blot dry with paper towels and cut into 1\/2-inch pieces, then proceed<\/li>\n\n\n\n<li>Set a wire rack in a rimmed baking sheet lined with a double layer of paper towels. In a wok, heat 2 cups (475ml) oil over medium-high heat until it registers 375\u00b0F (190\u00b0C) on an instant-read thermometer. Working in 3 batches, carefully lower a third of the pork shoulder, pig ears, snout, and\/or jowl into the oil and fry until lightly browned all over, about 1 minute. Using a slotted spoon or spider, transfer pork to prepared rack. Return oil to 375\u00b0F (190\u00b0C) and repeat with remaining pork. Set aside.<\/li>\n\n\n\n<li>In a 12-inch cast iron skillet, heat remaining 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add garlic and onion and cook, stirring frequently, until softened and golden brown in color, about 3 minutes. <\/li>\n\n\n\n<li>Add reserved fried pork, pur\u00e9ed chicken livers (if using), soy sauce, calamansi juice, and chiles, and mix until well combined <\/li>\n\n\n\n<li>Increase heat to high and bring to a boil. Break eggs directly into pan, spacing them evenly around perimeter. Lower heat to maintain a simmer, cover, and cook, without stirring, until egg whites are opaque and yolks are runny but turning yellow on the edges, about 3 minutes<\/li>\n\n\n\n<li>Add mayonnaise and scallions and mix with pork and eggs until fully combined. Serve immediately with cooked white rice and calamansi halves.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Directions<\/p>\n","protected":false},"author":1,"featured_media":3062,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[],"class_list":["post-3061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unique"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/09\/Filipino-Crispy-Pork-with-Eggs.webp","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/3061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=3061"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/3061\/revisions"}],"predecessor-version":[{"id":3063,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/3061\/revisions\/3063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/3062"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=3061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=3061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=3061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}