Parts of pig head and chicken liver seasoned with calamansi, onions, and chili peppers. With spicy, bold, and tangy flavors, this makes the perfect beer match.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
- 2 pounds pig face (snouts, ears, and jowls)
- 1 cup vinegar
- ¼ cup soy sauce
- 1 head garlic, peeled and crushed
- 1 tsp whole peppercorns
- 2 bay leaves
- 1 tbsp salt
- 1 large onion, peeled and diced
- 6 Thai chili peppers, stemmed and minced
- ½ cup calamansi juice
- 1 tbsp liquid seasoning
- ½ cup liver spread
- Pepper to taste
1.In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tbsp salt, and enough water to completely cover pork.
2.Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 mins to 1 hr or until meat is tender. Remove from heat and drain well, discarding liquid.
3.Over a hot grill, grill pork for about 7 to 10 mins on each side or until crisp and slightly charred; or arrange in a single layer on a baking sheet and broil in a 450 F oven for about 4 to 5 mins or until nicely charred.
4.Remove from heat, allow to cool to touch, and chop meat.
5.In a large bowl, combine chopped meat, onions, chili peppers, calamansi juice, and liquid seasoning.
6.Add liver spread and gently stir to combine. Season with salt and pepper to taste.
7.To serve, transfer to sizzling hot plates. You may drizzle mayonnaise and add a sunny side up egg.