INGREDIENTS:
- 1 lb pig ears
- 1½ lb pork belly
- 1 large onion, minced
- 3 tablespoons soy sauce
- ¼ teaspoon ground black pepper
- 1 knob ginger, minced
- 3 tbsp chili flakes
- ½ teaspoon garlic powder/3-4 fresh crushed cloves
- Lemon or calamansi, halved for squeezing
- ½ cup butter (margarine/cooking oil can be used)
- ¼ lb chicken liver
- 6 cups water
- 3 tablespoons mayonnaise
- 1 tsp salt
INSTRUCTIONS:
- Pour the water in a pan and bring to the boil. Season with salt and pepper to taste (but don’t be shy).
- Add the pig’s ears and pork belly, then simmer for between 40 minutes to an hour (until tender).
- Remove the boiled ingredients from the pot and drain off excess water using a colander and bowl.
- Pat dry the boiled pig ears and pork belly and place under a grill until nicely browned.
- Chop the pig ears and pork belly into fine pieces. Opinions differ here, but I would suggest to about the size of a large pea or bean.
- In a wide pan, melt butter (margarine or cooking oil can be used, but butter gives the best flavour). Add onions and cook until soft.
- Add ginger and cook for a further two minutes, stirring throughout.
- Add chicken liver. As it cooks, crush it into small pieces using a wooden spoon.
- Add the chopped pig ears and pork belly. Cook for another 10-12 minutes.
- Add soy sauce, garlic and chilli. Mix well.
- Check seasoning, and add salt and pepper to taste.
- Stir in the mayonnaise and mix well.
- Transfer to a serving plate — ideally sizzling hot.
- Top with chopped green onions and (optional) raw egg.
- Calamansi (or lemon) can be served at the table for a last-minute squeeze.
Source: PLN
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