• 1 pig head, cut into four parts 1/2 kilo chicken liver 6-8 large size onion, chopped 6-8 pieces green chili, chopped 2-3 pieces birds eye chili, chopped 2 pcs. pork bouillon cube 2 cups vinegar 1/3 cup soy sauce 2 tbsp. liquid seasoning 1 tbsp. peppercorn 1/2 head garlic, crushed 3 pcs. bay leaf kalamansi salt and pepper


  1. In a big pan boil the pig head, peppercorn, bay leaf, crushed garlic and about 1 tsp. of salt for 30 to 45 minutes or until tender and skin can be separated from the skull.
  2. On the last 5 to 10 minutes of boiling add in the chicken liver.
  3. Remove from the pan and drained in a colander until dry or wipe with paper towels.
  4. Separate the meat from the bone and cut head parts into frying size, discard the bones.
  5. Chill the pork head parts and the chicken liver in the refrigerator for at least a couple.
  6. Deep fry the pork head parts and chicken liver at high heat until the skin are crisp and color has change to golden brown. Let cool down and dice into small cubes.
  7. In a big wok stir fry diced face part and liver without oil for 10 to 15 minutes at high heat.
  8. Add in 3 to 4 cups of water, bouillon cube, vinegar, soy sauce, liquid seasoning and salt/pepper to taste.
  9. Stir cook for 10 to 15 minutes. Add in onions and chili, stir cook for another 3 to 5 minutes.
  10. Serve with kalamansi or serve on a sizzling plate with kalamansi and top with egg.


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