Ingredients
- tablespoon scooking oil
- medium onionfinely minced
- tablespoon ssalted shrimpalamang
- cup pig's braincleaned and chopped
- 1/2 cup pig's liverfinely diced
- tablespoon scornstarch dissolved in 1/4 cup water
- Salt and pepper to taste
- Optional: soy saucechopped chilies, calamansi
- Pusohanging rice or steamed white rice for serving
Instructions
- Heat oil in a wok or deep frying pan over medium heat.
- Add the minced onions and sauté for 30 60 seconds until fragrant but not browned.
- Add the salted shrimp (alamang) and stir fry for another 30 seconds to release the flavors.
- Add the pig's brain and cook for about a minute, breaking it up with your spatula as it cooks.
- Mix in the diced pig's liver and continue cooking for 2 3 minutes until the liver is no longer raw.
- Pour in the cornstarch slurry while stirring continuously. This will thicken the mixture and create the characteristic bubbles.
- Season with salt, pepper, and other optional seasonings to taste.
- Reduce heat to low and keep the mixture simmering. The bubbling texture is now ready for dipping!
- Serve immediately with puso (hanging rice) or steamed white rice for dipping.
