INGREDIENTS

1. ½ kg Pork maskara, cleaned and rinsed well
2. 8 cups Water
3. 1/8 cup Datu Puti Soy Sauce
4. ¾ cup Onions, quartered
5. 1 tsp UFC Whole Pepper
6. 1/2 kg Liempo
7. 1/8 cup Calamansi juice
8. 1/4 cup Silver Swan Soy Sauce
9. 1 Tbsp Margarine
10. 1 cup Chopped onions
11. 1 1/2 pieces Siling labuyo
12. 1/4 cup Datu Puti Soy Sauce
13. 1 Tbsp Datu Puti Vinegar
14. 1/8 cup Calamansi juice
15. 1/4 tsp UFC Ground Pepper
16. 1 cup Crushed chicharon
17. 3/4 cup Chopped onions
18. 3/4 cup Chopped finger chilies
19. 4 pieces Calamansi, sliced

DIPPING SAUCE

1. 1/2 cup Datu Puti Toyo Magic

PREPARATION

• 1. In a pot, boil pork maskara, then add water, Datu Puti Soy Sauce, onions, and UFC Whole Pepper. Simmer for 45 minutes or until tender. Drain and cool the meat.
• 2. Marinate liempo in calamansi juice and Silver Swan Soy Sauce for three hours.
• 3. Grill pork maskara and liempo until cooked on all sides. Chop finely.
• 4. In a pan, heat margarine. Add chopped maskara and liempo. Sauté for 2 minutes. Add onions and siling labuyo.
• 5. Season with Datu Puti Soy Sauce, Datu Puti Vinegar, calamansi juice, and UFC Ground Pepper.
• 6. Toss in chicharon, then top with onions and finger chilies. Serve with calamansi and Datu Puti Toyo Magic on the side.