AuthorBiteSizedDinakdakan serve with a style!
Burn off the hair all over the pig face with a torch.
Wrap the pig brains in plastic wrap.
In a large pot of water over high heat, place pig face, liver, tongue, wrapped pig brains, garlic cloves, salt, patis, and peppercorns. Boil until very tender.
Slice the pig face, into big slices and place into a deep dish. Add pig liver, tongue, soy sauce, and ½ cup calamansi juice then mix until everything is well coated. Marinate for 1 hour. Grill.
Slice all the meats into slightly smaller pieces and place them into a bowl. Add siling labuyo, red onion, ginger, ground black pepper, salt, sukang iloko, 1/8 cup calamansi juice, and pig brains. Mix until well combined.
Place mixture in lettuce leaves. Garnish with sliced leeks and serve.
Ingredients
Directions
Burn off the hair all over the pig face with a torch.
Wrap the pig brains in plastic wrap.
In a large pot of water over high heat, place pig face, liver, tongue, wrapped pig brains, garlic cloves, salt, patis, and peppercorns. Boil until very tender.
Slice the pig face, into big slices and place into a deep dish. Add pig liver, tongue, soy sauce, and ½ cup calamansi juice then mix until everything is well coated. Marinate for 1 hour. Grill.
Slice all the meats into slightly smaller pieces and place them into a bowl. Add siling labuyo, red onion, ginger, ground black pepper, salt, sukang iloko, 1/8 cup calamansi juice, and pig brains. Mix until well combined.
Place mixture in lettuce leaves. Garnish with sliced leeks and serve.
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