- 1 kilo pig's ears
- ½ kilo pork belly (liempo)
- 5 pcs bird’s eye chili
- 3 pcs tokwa
- 1 pc red onion, diced
- 5 stalks green onions, chopped
- 4 tbsp sugar
- 2 tbsp salt
- 2 tbsp calamansi juice
- 1/8 tsp ground black pepper
- 1 liter water
- 1 cup white vinegar
- 1 cup cooking oil
- ¼ cup of soy sauce
- In a stock pot, boil the pig’s ear and pork belly for 45 minutes or until tender.
- Heat the oil on a Chef’s Classics Lavender Frypan over medium heat. Fry the tofu and belly until golden brown.
- Cut the fried tofu and belly into cubes and slice the boiled pig's ears into bite-sized pieces. Set aside.
- In a small bowl, combine the vinegar, soy sauce, calamansi juice, sugar, salt, ground black pepper, onions, green onions and chili pepper.
- Transfer the sliced meat to a serving plate and serve with the sauce.
Source: Kusina 101
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