This is very low in carb dish and a high source of fats. Instead of pork ears, I use Pork skin, they call it pork saute in store. Cut the pork skin in bite sizes, saute without oil. Let the pork be fried on its own natural oil. When the pork is golden brown, drain the oil. Saute for another 2 minutes. Add garlic and onion. For the second time, drain the oil again. Saute until the pork skin is crunchy then add two to three eggs. Top it with mayonnaise before serving. For variations, sometimes I add pork liver, another good source of fats but in moderation. It may spike your uric acid level.
