Tuesday, January 24, 2012



pig's ears
nape or back part of the pig's neck(batok)
tongue,boiled and white part removed(optional)
pig's small intestine or selet or chicharong bulaklak
pig's brain
pig's liver

onions,sliced thinly
calamansi or lemon juice or vinegar
salt and pepper to taste
sili pansigang,sliced

Parboil pig's ears,nape,tongue,intestine and pig's brain.
Drain and set aside the pig's brain.
Grill the other pig's parts.
Sliced them into desired sizes.
Add calamansi juice or vinegar,salt and pepper and the pig's brain or mayonnaise.
Put sliced onions and sili.
Season with salt and paper to taste.
Check seasoning according to your taste.

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