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Slice the pork belly into approximately 3-inch thick strips. Rub white vinegar all over and then season it with a dash of salt and pepper.
Cook in the oven or air-fryer at 200°C /400°F for 30 minutes until crispy on the outside. You can also pan-fry in hot oil until crisp. Let it cool then chop it into small pieces. Set aside.
Heat oil in a skillet or cast iron pan. Add garlic and half of the onions. Saute until translucent. Add red and green chilies. Stir for a few seconds until fragrant.
Add chopped pork. Stir-fry for 2 to 3 minutes. Pour liquid seasoning, soy sauce, and liver paste, and half of the calamansi juice. Season with black pepper. Stir until meat is well coated with the sauce. Stir in mayonnaise. Top with raw egg if using and let the residual heat cook the egg.
Remove from the heat then top with remaining raw onions. Transfer to a serving plate or sizzling plate and serve immediately. Add more calamansi and liquid seasoning if preferred.