Cook time: 30 minutes
2 pt Water
8 oz Pig’s ear
8 oz Pig tongue, surfaced layer removed
8 oz Pig’s liver
8 oz Pig’s snout
8 oz Pig’s cheek
8 oz Pork Tripe
8 oz Intestine
1/4 “ Ginger, chopped
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 pc Onion, white, large, ½ is julienned, ½ is chopped
1 pc Onion, red, medium, julienne
2 cloves Garlic, sliced thin
4 tbsp Calamansi juice
1 tsp Salt
¼ tsp Pepper, black, ground
1 tbsp Mayonnaise (substitute to the pig’s brain)
2 stalks Green Onion, sliced across fine
leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30
In a colander, pour the entire contents of stock pot to strain & drain. Wash
While still warm to touch, scrape off the top of the pig’s tongue. Rinse
Grill all the meats until brown.
Slice all the meats in small bite size pieces, except the ear and the tongue
which should be julienned.
In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi
juice, salt and pepper. Mix well.
Incorporate the mayonnaise and green onion. Allow to blend before service.
with a small portion of sauce on one side of the meats. Serve with hot
Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!
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