Kinalakdang Baboy

Method

1. Season the pork with salt and pepper and rest 20 minutes while the grill heats to medium-high.
2. Grill the slabs over charcoal or a grill pan, turning as needed, until browned, smoky, and cooked through to at least 63°C, then rest 10 minutes.
3. Whisk vinegar, calamansi, fish sauce, sugar if using, and a pinch of pepper until balanced and brightly sour.
4. Chop the rested pork into bite-size pieces, keeping some crisp fat and browned edges.
5. Add onion, ginger, tomatoes, and chilies to the warm pork and toss once.
6. Pour over only enough dressing to coat; rest 5 minutes, then taste a fully dressed piece before adding more salt or acid.
7. Serve warm or at room temperature with rice. Keep extra dressing on the side so the grilled edges do not become soggy.