Pork belly is about half fat by weight before it touches the pan. Boiling it first renders some of that out, then frying puts oil back in, and you end with roughly 400 calories per 100g. A 130g carinderia scoop is 520 calories, which is more than a Jollibee Chickenjoy with rice. Each chopped cube is around 70 calories, so counting cubes is the honest way to track it.
Bagnet, the Ilocano version, is fried twice and comes out even drier and crunchier. The second fry pushes it past 450 calories per 100g. Lechon kawali houses in Manila usually serve 200g portions for 180 to 220 pesos, which is 800 calories before rice. Add the standard cup and the sizzling plate crowd is at 1,060 for lunch.
The sauce choice moves the number less than people think. Mang Tomas is 40 calories per 30g, toyomansi is about 10, spiced vinegar is nearly zero. What actually matters is whether the pieces came from the thin end of the belly (more meat) or the thick end (more fat). Ask for the leaner end if the cook lets you pick.