This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
1kg
Pork Cheek
100g
Pork, fresh, variety meats and by-products, brain, raw
TEST LABEL
Simmer pork cheeks in water for 1hr. Strain and set aside to cool completely.
Step2
15 Min
Simmer pig’s brain in water for 10mins. Strain, mash and set aside
Step3
10 Min
Cut into pork cheeks into 1-inch slices and coat with MAGGI® Savor Chilimansi. Preheat a clean grill and brush with oil. Grill pork over medium heat until golden brown. Remove and set aside.
Step4
5 Min
Cut pork into strips and transfer on a mixing bowl. Season with MAGGI® Magic Sarap and pepper.
Step5
5 Min
Add onion, ginger, green finger chili and red chili. Add calamansi juice and sukang Iloko and pig’s brain. Mix well, transfer on a serving plate and serve.
Step1
of
5
Simmer pork cheeks in water for 1hr. Strain and set aside to cool completely.
Step2
of
5
Simmer pig’s brain in water for 10mins. Strain, mash and set aside
Step3
of
5
Cut into pork cheeks into 1-inch slices and coat with MAGGI® Savor Chilimansi. Preheat a clean grill and brush with oil. Grill pork over medium heat until golden brown. Remove and set aside.
Step4
of
5
Cut pork into strips and transfer on a mixing bowl. Season with MAGGI® Magic Sarap and pepper.
Step5
of
5
Add onion, ginger, green finger chili and red chili. Add calamansi juice and sukang Iloko and pig’s brain. Mix well, transfer on a serving plate and serve.
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