Prep Time 15 minutes
Cook Time 1 ½ hours
Total Time 2 hours
Yield 6 servings
• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)
• 1 cup chopped onions
• 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
• 1/4 cup vinegar
• 1/4 cup calamansi juice (lemon juice)
• 1/4 cup pineapple juice
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1 tsp whole black pepper (crushed)
• 1 pc bay leaf (crushed)
• Salt to taste
Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks/hocks, liver, heart and tongue, into 2”X 3” X 1/4 thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.