Sisig

Ingredients:
    4 pounds total - Pig's Ears, Cheeks and Snout,
    1 cup Chicken liver
    4 medium onions, chopped
    1 quart water
    1/3 cup lemon juice
    3 tablespoons salt
    1 teaspoon pepper
    1 teaspoon chili pepper flakes(optional)
    6 Siling Labuyo or Thai Chili
    cooking oil for frying

Directions:

1. Put the pig's ears, cheeks and snout, half the onion and 1 1/2 tablespoon salt in a pot with water and let it simmer for 25 minutes. 
2. Add the chicken liver and cook for another 5-10 minutes or until the meat is tender. 
3. Drain and set aside the liver.
4. Deep fry the meat for about 8 - 10 minutes just to brown it, do not overcook.
5. Chop the meat and liver into small pieces.
6. Mix in the onions, chili flakes, lemon juice and remaining salt.
7. Serve on a sizzling plate(if available) with Garlic Fried Rice and the Siling Labuyo and kalamansi on the side. .