Dinakdakan (Ilocano Grilled Pork Head Salad)

Method

1. Place the pork ears, face, and belly in a pot with water, vinegar, salt, and smashed ginger. Simmer until the meat is tender.
2. Remove the pork from the pot and drain well, then grill or broil until the edges are charred and slightly crisp.
3. Let the grilled pork cool slightly, then chop into small bite sized pieces.
4. In a bowl, combine the chopped pork with sliced onion and green chilies.
5. Add calamansi juice and mayonnaise or mashed pork brain and toss to coat evenly.
6. Season with salt and pepper to taste.
7. Chill slightly before serving to let the flavours meld, then serve as pulutan or ulam.