INGREDIENTS:
- 1/2 kg pork face (maskara), cleaned thoroughly
- 3/4 cup Datu Puti soy sauce (divided)
- 3/4 cup onion, sliced
- 1 tsp whole pepper
- 1/2 kg pork liempo
- 1/4 cup calamansi juice (divided)
- 1 tsp margarine
- 1 cup onion, chopped
- 1 pc siling labuyo, sliced, to taste
- 1 tbsp Datu Puti White Vinegar
- 1/4 tsp UFC Ground Pepper
- 1 cup chicharon, crushed
- 3/4 cup onion, chopped [Toppings]
- 3/4 cup sili pansigang, chopped [Toppings]
- 1/2 cup liquid seasoning [Toppings]
- 4 pcs calamansi, sliced [Toppings]
PROCEDURE:
1. Simmer pork face in water (meat should be covered/submerged) with 3 tbsp of soy sauce, onion, and whole pepper for 45 minutes or until tender. Drain.
2. Marinate boiled pork face with pork liempo in calamansi juice and half of soy sauce for at least 1 hour or overnight in the refrigerator. Charcoal-grill meat until brown and cooked. Dice meat. Set aside.
3. Sauté onion, sili labuyo, and meat in margarine for 3 minutes. Add remaining soy sauce, vinegar, calamansi, and pepper. Cook for 2 minutes.
4. Add chicharon and toss. Top with onion and sili. Serve with liquid seasoning and calamansi on the side.
