Very nice. I have a slightly different version.
- I usually use pork belly. Fat is king
.
- I marinate the pork in soy sauce longer. Usually overnight. This guarantee the meat and fat absorbs the soy sauce. I also include the crushed garlic (garlic skin included) and cracked pepper in the marinade.
- I don't use calamansi.
Cooking is similar as to how you describe.
I have another version.
Prepare and cook the meat as describe above.
In a separate pan, saute some garlic (amount will depend on how strong the garlic taste you want). When garlic is almost brown, add cooked meat making sure very little sauce/liquid gets into the pan. Fry each side of meat until you see some darkening. When all the meat are fried, pour the remaining sauce/liquid. Mix. Turn of heat. Cover. Serve with steamed rice.