...  Needed: ½ kilo pig’s face (pig’s ear and cheeks) 4 pcs extra firm tofu 4 pcs green chili pepper sliced ¼ cup soy sauce 3 tbsp cane vinegar 1 tsp sugar Onion spring chopped Calamansi juice Water for boiling Cooking oil Salt and ground pepper to taste Directions: Boil water and put in the pig’s face. Add salt and pepper. Let it boil for 20 to 30 minutes or until tender. Use pressure cooker to save time. Remove from heat. Let it cool. Cut into bite size. Set aside. In a frying pan, deep fry the tofu until it turns to golden brown, remove from heat. Cut into cubes. Set aside. In the same pan, deep fry the sliced pig’s face until it turns to light brown and crispy. Set aside. In a separate bowl, combine sugar, soy sauce and vinegar. Mix well until the taste will blend. Place tofu and pig’s face in the same bowl. Put in the chopped spring onions, chili pepper and ...

...  Needed: ½ kilo pig ears ½ kilo pigs face or mascara 1 small can liver spread 1 tbsp cooking oil 3 onions minced 1 head garlic minced 5 pcs green long chili pepper minced ½ bar butter or margarine 4 tbsp soy sauce Salt and ground black pepper to taste Egg for toppings Calamansi juice Water for boiling Directions: In a casserole, boil water. Add the pigs face and ears; let it boil for 40 minutes to 1 hour or until it tender. Use pressure cooker to save time. Drain and let it cool. Slice or chop the pigs face and pig ears into fine pieces. In a pan, put in cooking oil and sauté garlic. Stir fry the chopped pigs face and pig ears. Put in soy sauce, salt and pepper to taste. Add the liver spread. Mix and stir fry until the ingredients turn to light brown.  Drain. In a sizzling plate or pan, melt the butter. Sauté the onion and add the stir fried pigs face and ears. Put in the green chili. Carefully mix the ingredients ...

...  Needed: ½ kilo pork heart cleaned ½ kilo pork lungs cleaned 1 head garlic minced 1 onion minced 1 thumb ginger minced 2 medium sized radish cut into small cubes 3 bay leaves 1 tsp peppercorn 5 tbsp of water (soak the annatto seeds) ½ cup vinegar 2 tbsp cooking oil 5 pcs green or red chili pepper Water for boiling Fish sauce to taste Directions: Boil the pork lungs and pork heart for 45 minutes to 1 hour or until it tender. Use pressure cooker to save time. Let it cool. Cut the lungs and heart into small cubes, must be the same cut for radish. Set aside. In separate casserole, boil again the small cubes lungs and heart with 2 cups of water. Pour the vinegar and put in the bay leaves. Let it boil for 10 to 15 minutes over a medium fire. Strain and set aside. In a pan, heat cooking oil to sauté the onion, garlic and ginger until it turns to light brown. Put in the boiled pork lungs and heart. Add radish, simmer for 3 ...

...  Needed: ½ kilo pata or pig’s leg (sliced crosswise) 3 pcs bay leaf 1 head garlic chopped 1 tsp whole pepper corn ¼ cup brown sugar ½ cup soy sauce ¼ cup vinegar 2 packs banana blossoms (soaked in water) Water for boiling Salt to taste Directions: Boil the pig’s leg until the meat is tender. Use pressure cooker to save time. In a pan, transfer the boiled pig’s leg. Put in the bay leaf and whole pepper corn. Boil for 10 to 15 minutes until a little water is left. Add the garlic and vinegar. Simmer for 3 to 5 minutes. Pour in the soy sauce and combine the brown sugar, mix. Put in the banana blossoms and let it boil until it thickens. Add salt to taste. Simmer for a minute. Remove from heat. Serve and ...