8 cups of water8 cloves of garlic, smashed1 knob of ginger, crushed4 pieces of bay leaves1/2 cup white vinegar1 tablespoon salt1 tablespoonn whole peppercorns1 pound pig ears1½ pounds pork belly1/2 pound chicken liver2 teaspoons red pepper flakes1/4 cup soy sauce1 teaspoon red pepper flakesa pinch of salt and pepper1 large onion, coarsely chopped2 tablespoons green onions, chopped (optional)1 whole egg per serving, raw2 tablespoons mayonnaise per serving (if using)
1 piece lime or lemon (or 3 to 5 pieces calamansi)1 whole chilli pepper
Bring water to a boil in a stockpot over high heat. Add garlic, ginger, bay leaves, vinegar, salt and pepper.Put the pig’s ears and pork belly in the boiling water and simmer for 1 hour or until tender.Remove the boiled ingredients from the pot and drain the excess water.Pan fry the boiled pork belly for 5 minutes on each side or until golden brown and crunchy.Broil or grill the boiled pig ears for 10 minutes or until grill or broil marks are present.Broil or grill the chicken liver for 10 minutes or until well-done.Chop the pig ears, pork belly and liver into fine pieces.Combine all the chopped meat and liver. Mix in soy sauce and pepper flakes. Season with salt and pepper.Stir fry the chopped meat and liver for 5 minutes. (Skip this step if using a hot sizzling plate.)Put the mix in a hot (sizzling) plate or a serving platter. Top with onions, green onions and raw egg or mayonnaise.Garnish with, chilli pepper and a slice of lemon or lime.Serve hot.
Source: Filipino Food Aficionado