Ilocano Grilled Pig Face

Ingredients

• 2 pounds pork face snout, ears
• water
• 2 bay leaves
• 2 tablespoons salt
• 1 teaspoon pepper corns
• ½ pound pork liver
• 8 ounces pig brain
• ¼ cup cup calamansi juice
• 1 red onion peeled and sliced thinly
• 1 thumb-size ginger peeled and minced
• 3 Thai chili peppers stemmed and minced
• salt and pepper to taste

Instructions

1. In a pot over medium heat, combine pork face, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
2. Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.
3. Add liver to the pot and cook for about 3 to 5 minutes or until half-done. Remove from pan and drain well.
4. Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
5. Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and slice thinly
6. Grill liver for about 3 to 5 minutes until nicely charred and fully cooked.
7. In a large bowl, combine pork meat, onions, ginger, and chili peppers.
8. Add calamansi juice and toss to combine.
9. Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.

Notes

If pig brain is unavailable or to make the dish more “kid-friendly”, swap the mashed brain with mayonnaise to add the characteristic creaminess.