5 from 6 reviews


  • 800g pork ears and cheeks
  • 300g pork liver
  • water for boiling
  • 34 bay leaf
  • 1 tsp peppercorns
  • 12 tbsp salt
  • 4 clove garlic, peeled


  • 1/3 cup mayonnaise
  • juice of 6 calamansi
  • 2 tsp liquid seasoning
  • 1 onion, sliced
  • finger chili, siling labuyo (optional)


  1. Wash and clean the pork ears and pork liver. Put in pot and fill with water.
  2. Add the bay leaf, salt, garlic, and peppercorns.
  3. Bring to a boil. Remove the scum/foam on the surface of the water.
  4. Simmer for about 20 minutes then remove the pork liver.
  5. Simmer for additional 20 minutes or until tender. Remove pork ears and cheeks from the pot.
  6. Grill on charcoal or grill pan until crispy.
  7. Cut on your desired size and put into a large bowl.
  8. Prepare the sauce: Combine the mayo, liquid seasoning, onions, calamansi juice, and chili, if using, in a small bowl. Mix well.
  9. Pour it into the grilled pork and liver and mix well.
  10. Serve immediately and enjoy!