The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to email@example.com.
½ kilo deboned maskara (pig’s head)
¼ cup vinegar
½ cup onion, thinly sliced
¼ cup chopped ginger
¼ cup cooked pork brains
1 teaspoon ground pepper
salt to taste
Boil deboned maskara until tender. Roast until brown. Slice maskara thinly or in strips, putting into a bowl. Add all ingredients one at a time, except the cooked pork brains. Mix. Then, put the pork brains, mashing into the mixture until thoroughly finished. Season with salt.
Video by Ivan Kevin Castro
For more on Hapag-Kainan sa Ballesteros, click here: