Best served with beer! 🍻
- 500 grams Pork Cheeks/Mask/Ears
- 100 grams Pork Liver
- 100 grans Chicken Liver
- 4 Bayleaf
- 1 tbsp Whole Pepper
- 3 tbsp Salt
- 10-12 Calamansi
- Chilies/Jalapeños (Optional)
- 3 pcs Onions (Diced)
- Soysauce (to taste)
- Oil for frying
- 3 tbsp margarine
Submerged desired Pork cuttings (Pork Cheeks/Mask/Ears) with water, bayleaf, peppercorns, salt on a pressure cooker for 10-15 minutes.
Drain, rest the pork and let it cool. Put in the freezer overnight for a crispier pork. Or you can fry it right after it cooled down.
Boil Pork liver and Chicken liver until tender. Once cool, dice both liver and set aside.
Dice the onions, cut the chilies, squeeze out the calamansi juice, and set aside.
Fry the pork cuttings until crispy. Once fried, cut it into small pieces (preferrably diced)
In a wok or carajay, sauté the onions and chillies together with butter. Add the diced livers followed by the fried pork. Add Calamansi juice and soysauce as desired.
Serve with egg and enjoy it with a cold beer!
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