Pour 6 cups of water in a large pot. Mix in 1/2 cup of soy sauce, 1/2 cup of vinegar, 1 tsp salt, 2 tbsp sugar, 1 tbsp whole black peppercorns, 10 cloves of garlic mashed, and mix it together.

Add in 3 lbs. of boneless pork belly. Bring to a boil on medium heat. Once boiling, turn down heat to the lowest level, put a lid on, and simmer on low heat until the pork is soft but not completely tender, about for 1.5 hours.

Remove the pork from the pot and place on a wire rack over a baking dish.

Turn on the oven broiler to 550 F / 290 C (or high) and grill the pork belly pieces until the skin is crispy and slightly charred - about 5 minutes on each side (10 min total). The total time differs from broiler to broiler, so keep a close eye on it.

Dice the pork belly into small pieces.

In a large skillet, add 1/2 cup canola oil. Add 1 diced onion, 5 cloves garlic minced, 2 tbsp ginger minced, and 4 small green chilies minced. Sautee for 3-5 minutes.

Add 1/4 lb. chicken liver (about 1 to 2 livers). Crush the chicken liver while cooking it in the pan. Continue to sauté for about 2 minutes.

Add the chopped pork belly and 1 chopped red bell pepper. Stir and cook for 5 minutes.

Add 3 tbsp soy sauce, 2 tbsp lime or calamansi juice, 1 tbsp vinegar, 2 tsp red chili flakes, and 1/2 tsp freshly ground black pepper. Mix well and cook for another 5 minutes

Add in the 3 tbsp mayonnaise and mix with the other ingredients. Crack 1 egg over the pork. Turn off heat. While the pan and meat are still hot, immediately mix egg into pork.

Transfer to a serving dish. Garnish with chopped scallions and additional chopped chilies if you want.

Serve hot over some rice. Squeeze more lime or calamansi before eating. Enjoy!