INGREDIENTS

1. 1/4 kg Pork liempo, fried and sliced
2. 1/2 tsp UFC Iodized Salt
3. 1/4 tsp UFC Ground black pepper
4. 1 cup Golden Fiesta Palm Oil
5. 1 cup Pork ears
6. 4 cups Water
7. 2 Tbsp Datu Puti Patis
8. 2 Cloves garlic, crushed

TOKWA

1. 1 cup Golden Fiesta Palm Oil
2. 1 1/2 cup Tokwa, cubed

DIPPING SAUCE

1. 1/4 cup Datu Puti Soy Sauce
2. 1/4 cup Datu Puti Vinegar
3. 2 Tbsp Chopped white onions
4. 2 Tbsp White sugar
5. 1/4 tsp UFC Ground black pepper
6. 1 piece Red chili, chopped
7. 1/4 cup Sliced green and red bell peppers

PREPARATION

• 1 Season pork liempo with salt and pepper. Heat Golden Fiesta Palm Oil and fry pork liempo until golden brown. Set aside.
• 2 In a pot, combine pork ears, water, Datu Puti Patis, and garlic. Simmer until pork ears are tender, 35 minutes. Strain and pat dry. Cut into cubes. Set aside.
• 3 Fry tokwa in Golden Fiesta Palm Oil until golden brown. Set aside.
• 4 In a bowl, combine, Datu Puti Soy Sauce, Datu Puti Vinegar, onions, sugar, pepper, red chili.
• 5 Pour sauce over the combined pork ears, liempo, and tokwa.