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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
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