Tuslob Buwa

Ingredients

Measure and prepare everything before you begin cooking.

• 300 g fresh pig brain, ordered from a reputable inspected butcher
• 150 g fresh pork liver, cut into 2 cm pieces
• 1 tbsp neutral cooking oil or rendered pork lard
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• 2 ripe tomatoes, finely chopped
• 1–2 red chillies, finely sliced, plus more to serve
• 1 tbsp annatto oil
• 1 tbsp Filipino soy sauce
• 1 tbsp fish sauce, plus more only if needed
• 1 tsp brown sugar
• 500 ml low-salt pork or chicken stock, kept hot
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 1 tbsp cane vinegar, to finish
• 8–10 puso (hanging rice) or 4 cups hot steamed rice, to serve
• Calamansi or lemon wedges, to serve
• Freshly ground black pepper, to taste

Instructions

1. 1

   Keep the brain and liver refrigerated until needed. Use a separate board and utensils for the raw offal, wash your hands thoroughly and sanitise the work area afterwards. Bring a saucepan of water to a gentle boil.

2. 2

   Lower the pig brain into the water and simmer gently for 10–12 minutes, until the centre reaches at least 75°C for 30 seconds. Lift it into a clean bowl, cool briefly, remove any obvious membrane or bone fragments and chop it coarsely with clean utensils.

3. 3

   Heat the oil or lard in a wide pan over medium heat. Add the pork liver and cook for 5–7 minutes, turning, until every piece reaches 75°C for 30 seconds. Transfer it to a clean board, chop finely and keep it separate from anything that touched the raw liver.

4. 4

   In the same pan, cook the onion for 3 minutes. Add the garlic and chilli for 30 seconds, then the tomatoes for 4–5 minutes, pressing them until pulpy. Stir in the annatto oil, soy sauce, fish sauce and sugar.

5. 5

   Add the chopped liver and 350 ml of the hot stock. Simmer for 5 minutes, then fold in the cooked brain. Mash some of it into the sauce while leaving a little texture. Simmer gently for another 5 minutes; add more stock as needed so the mixture remains loose enough for dipping.

6. 6

   Stir the cornflour slurry, pour it in gradually and cook for 1–2 minutes, stirring, until the sauce is glossy and bubbles slowly. Add the vinegar, simmer for 30 seconds and taste before adding any more fish sauce.

7. 7

   Serve immediately in the hot pan with individual portions of puso or steamed rice. Spoon the dip onto each diner's plate rather than repeatedly dipping shared rice. Keep the pan piping hot during service and discard any dip left at room temperature for more than 2 hours.