• 1 pc pork head
  • 1 Tbsp corn oil
  • 1 pc bird’s eye chili , sliced
  • 1 pc onion , small
  • 2 cups cooked and chopped pork head
  • 2 Tbsps soy sauce
  • 2 Tbsps calamansi juice
  • Salt and pepper to taste


  1. Place pork head on a roasting pan, season with salt and pepper. Bake in a 325ºF oven for 60-90 minutes or until golden brown and crispy. Set aside and let it cool. Once cooled, remove meat and skin from the bones and chop into ½ inch cubes.
  2. In a sauté pan, heat oil and sweat chili and onions for 3 minutes or until soft.
  3. Add cooked pork head (from the roasted suckling pig head) and sauté for 3 minutes.
  4. Deglaze with soy sauce and calamansi juice.
  5. Season with salt and pepper to taste. Serve.