Cook the spaghetti in salted water.
While the spaghetti cooks, blanch the malunggay leaves for a minute then drain well. Chop — finely or coarsely, that’s up to you.
In a bowl, stir together the chopped malunggay, garlic and enough olive oil to make a a thin paste. Drizzle in kalamansi juice and season with salt and pepper.
Fry the tapa and the egg.
Drain the pasta and toss with the malunggay pesto.
Twirl the pasta on two plates (a kitchen tong is useful for this job).
Spoon the tapa on one side of the pasta, letting the meat fall where they will.
Top the pasta and meat with egg. Sprinkle with toasted garlic bits. Drizzle with Sriracha. Serve your spaghetti with malunggay pesto, pork tapa and egg.