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Commentaries by Filippino nationals and ex-pats on this food tend to have a very high use of superlatives. There's no doubt that it's one of the homestyle foods close to the heart

  • 750 gm 1-1/2 lbs pork cheeks (or 1 Kg (~2 lbs) deboned pork hocks)
  • 250 gm (~1/2 lb) beef or pork tongue
  • 250 gm (~1/2 lb) beef or pork heart
  • 250 gm (~1/2 lb) liver (pork, beef or chicken)
  • 480 ml (2 cups) water (for boiling)
  • 240 ml (1 cup) pineapple juice (for boiling)
  • 1 tsp whole black peppers (for boiling)

    Marinade seasonings:
  • 240 ml (1 cup) chopped onions
  • 3-4 finger hot peppers (siling labuyo) (seeded and chopped)
  • 60 ml (1/4 cup) vinegar
  • 60 ml (1/4 cup) calamansi juice (lime or lemon juice)
  • 60 ml (1/4 cup) pineapple juice
  • 1 tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp whole black pepper (crushed)
  • 1 pc indian bay leaf (crushed)
  • Salt to taste

  1. Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
  2. Drain and cool to room temperature.
  3. Slice pork cheeks/hocks, liver, heart and tongue, into 5x 7.5x0.5 cm (2x3x1/4 in) thick pieces.
  4. Place on {bamboo} skewers and grill over coals until pork rind is crisp and browned.
  5. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 6 mm (1/4 in) sized cubes;
  6. Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
  7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.