Hi Hive!
It's been so long since I last cooked — I just got back from a long vacation in the Philippines. Now that I am back in Hong Kong, it's funny how life works! People keep asking me, "Why haven't we seen you selling food? We have been waiting for you!" It's such a wonderful feeling to be remembered for the food they have been craving.
Food Choices of my Customers
For my first big order since returning, I made Pansit Bihon and Cheese Puto — recipes I have shared here before. But guess what? They also ordered Pulutan (bar chow) — specifically, "Maskara ng Baboy" (pork face). I offered Sisig or Dinakdakan, but they insisted on something "like Adobo na Maskara". So I improvised and made... Adobong Maskara!
Tiring but also satisfying
Preparing all that food lasted several hours, I started to make it on Saturday afternoon and had to wake up again very early on Sunday at 4 a. m. to cook everything and then deliver it at 7 in the morning. That can be quite tiring but I am earning some additional money and it also makes me happy to satisfy my customers.
Here my recipe for Adobong Maskara:
Boil the pork face until tender.
Fry pig liver separately, then slice both thinly.
Sauté garlic, ginger, and bell peppers.
Toss everything together with chili, calamansi juice, and soy sauce.
It was a hit!
Adobong Maskara
Pork face
Pig liver
Other ingredients
Pansit Bihon
Cheese Puto
Have you ever tried Adobong Maskara? Or do you have your own twist on Pulutan? Share below!