Op-la & Pork Roll Recipe

Remove pork roll from casing (if applicable) and slice into 1/4-inch (6 mm) thick rounds. If you prefer bite-sized pieces, cut rounds in half. Crack eggs into a small bowl and beat lightly with a fork until yolks and whites are combined; season with a pinch of black pepper and the soy sauce.

Peel and mince garlic. Thinly slice shallot and green onion. Cut tomato into wedges. Have cilantro, basil leaves and lime wedges ready.

Sear pork

Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add pork roll slices in a single layer (work in batches if necessary) and cook 1–2 minutes per side until golden brown and slightly crisp on edges. Transfer to a plate and leave skillet hot.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tablespoon oil to the skillet. Add minced garlic and sliced shallot; cook 30–45 seconds until fragrant and softened but not browned.

Return seared pork roll to the skillet with the aromatics, distributing pieces evenly. Pour beaten eggs over the pork and aromatics. Allow eggs to set undisturbed for 20–30 seconds, then gently stir/tilt the pan to allow uncooked egg to flow underneath. Continue cooking until eggs are mostly set but still slightly glossy (soft-cooked), about 1–1:30 minutes. Sprinkle fish sauce, black pepper, chili (if using), and half the sliced green onion over the eggs during the last 30 seconds; fold gently to combine.

Taste and adjust seasoning with a small additional dash of fish sauce or a squeeze of lime if desired. Remove pan from heat when eggs are cooked to your liking—traditional op-la is soft and slightly runny.

Transfer op-la with pork roll to a serving plate. Garnish with tomato wedges, remaining green onion, cilantro, and basil leaves. Serve immediately with lime or calamansi wedges alongside for squeezing.

Accompany with steamed jasmine rice or crusty bread and pickled vegetables if desired.