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Print Recipe
4.6 from 5 votes


Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 8 Servings


  • 2 pounds pork face snout, ears
  • water
  • 2 bay leaves
  • 2 tablespoon salt
  • 1 teaspoon pepper corns
  • 8 ounces pig brain
  • 1/4 cup cup calamansi juice
  • 1 red onion peeled and diced
  • 1 thumb-size ginger peeled and minced
  • 3 Thai chili peppers stemmed and minced
  • salt and pepper to taste


  • In a pot over medium heat, combine pork face and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.
  • Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
  • Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.
  • In a large bowl, combine pork meat, onions, ginger and chili peppers. Add calamansi juice and toss to combine. Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.