Begin by thoroughly cleaning all meat parts under cold running water (Hugasang mabuti ang karne sa malamig na tubig). Pat the meat dry with paper towels (Patuyuin gamit ang paper towel).

Fill a large pot with water and add 1 cup vinegar (suka), crushed garlic (dinurog na bawang), bay leaves (dahon ng laurel), whole peppercorns (pamintang buo), and salt (asin). Bring this mixture to a full boil over high heat until it reaches 180°C/350°F.

Add the cleaned meat to the boiling liquid. Once the water returns to a boil, reduce the heat to medium-low, maintaining a temperature of 140°C/285°F. Cover the pot and let the meat simmer for 45-60 minutes until tender (hanggang lumambot). You should be able to easily pierce the meat with a fork (dapat madaling tusukin ng tinidor). The internal temperature should reach 75°C/165°F.

While waiting, prepare your other ingredients. Finely chop the white onions (tadtarin ng pino ang sibuyas), green chilies (siling pangsigang), and set aside. Squeeze fresh calamansi to get the juice (pigain ang kalamansi) and prepare your seasonings.

Once the meat is tender, remove it from the pot and let it drain in a colander (salaan). Allow it to cool slightly for about 10 minutes. Heat your grill or broiler to 230°C/450°F during this time.

Place the boiled meat on the hot grill or under the broiler. Grill each side for 7-10 minutes until you achieve a nice char (hanggang magkaroon ng burnt marks). The edges should be dark brown and slightly crispy. Maintain the internal temperature at 75°C/165°F.

Remove the grilled meat from heat and let it rest for 5-10 minutes until cool enough to handle (hanggang makapag-tadtad). Using a sharp knife, chop the meat into very small pieces, about 0.5cm x 0.5cm in size (tadtaring mabuti ang karne). Leave some slightly larger pieces for texture variation.

Heat your sizzling plate to 200°C/400°F. While the plate is heating, combine your chopped meat in a large bowl with the finely diced onions, chopped chilies, and liver spread. Season with calamansi juice, soy sauce (toyo), and salt and pepper to taste (timplahan ng asin at paminta).

Once the sizzling plate is very hot, add butter (mantikilya) and let it melt. Immediately add your meat mixture to the plate. The bottom layer will create a delicious crust as it continues to cook. Spread the mixture evenly across the plate.

Just before serving, crack a fresh raw egg (hilaw na itlog) on top of the sizzling mixture. Serve immediately while the plate is still sizzling hot (habang umuusok pa).