One of my favourite Filipino provincial cuisine from the Ilocanos, the extensive use of weird unknown vegetables and offal cuts might not appease everyone, but this cuisine just know how to make them really delicious. One of those dishes is this Warek Warek, made with pork ears and fatty pork neck which most people will never eat even in their wildest dream but when combined with the spices used and cooking method becomes a really appetizing dish that might make you think twice.
It can be eaten as a side dish or ulam, but this is best to be consumed as a pulutan, paired with hard liquor or ice-cold beer, it’s a dish you can’t stop nibbling on.
- 500 g fatty pork neck
- 500 g pork ears (use only the thickest parts near the head)
- 1 thumb sized ginger, finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, pounded with skin on
- 4 pcs birds eye chillies, finely chopped
- ½ cup Calamansi juice or lemon juice
- ⅔ cup mayonnaise
- 2 pcs bay leaf
- 2 bird’s eye chillies, chopped finely
- freshly ground black pepper
- In a pot add pork, garlic, freshly ground black pepper, bay leaf and salt. Pour water enough for boiling the meat. Cover the pot then bring to a boil, simmer for 45 minutes or until meat is really tender
- Remove from pot then drain pork pieces.
- Season pork with salt and black pepper and then baste it with ¼ cup of the lemon juice.
- Broil pork for 5 minutes in each side or until crispy.
- Cut pork pieces into small pieces then place on a mixing bowl. Toss in ginger, chillies, onions, freshly ground black pepper, mayonnaise, lemon juice and salt.
- Place in a large platter then serve.