1/2 pig ear and head skin, cut about 1 x 1 inch
1 tablespoon patis, fish sauce
1/2 tablespoon salt
3 tomatoes, sliced – can be replaced with tomato sauce
2 medium onions, sliced
1 clove garlic, minced
3/4 cup banana ketchup
1 teaspoon black pepper
3/4 cup water
1) Cook the pig ear and head skin adobo style. Mix all the ingredients in a suitable cooking vessel. Cook over a low fire until the though skin can be prick easily by a barbecue stick. Do not overcook.
2) Cool and transfer to a clean container. It can be stored in refrigerator for later use.
3) Arrange the adobo pieces through a barbecue stick. Grill it over a charcoal stove for 3o minutes. Turn sides and brush with adobo sauce every two minutes.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.