You can also use this meaty cut for this local dish.
1 kilo pork, (use pork pata), sliced
1/2 teaspoon peppercorns
3 pieces onion, peeled, quartered, divided
250 grams chicken liver, chopped
1 piece finger chilies (siling pangsigang), sliced
3 pieces siling labuyo (bird's eye chili), chopped, or to taste
1/3 cup liquid seasoning, or to taste
2 tablespoons calamansi juice, or to taste
oil, for frying
Place pata in a pressure cooker. Add enough water to cover the meat. Add black peppercorns and 1 onion. Bring to a boil, removing scum as it rises to the top, and then seal. Lower flame and simmer 20 minutes or until tender. Release pressure before opening and remove pata from the stock. Let cool, and chop meat into small pieces. Discard bones, and reserve pork stock for another use.
Meanwhile, finely chop 1 onion, and quickly sauté in a large sauté pan over medium heat. Increase heat to high, add chicken livers, and stir fry until browned.
Add pata meat and season with liquid seasoning, calamansi juice, siling pangsigang and labuyo, and ground black pepper to taste. Chop remaining onion, and stir in until heated through before removing from heat. Immediately transfer to a plate and serve with more calamansi, liquid seasoning, sili, and rice.
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