Place the pork cheeks, ears and liver in a pot. Add the peppercorns, garlic, bay leaves, and 1 tablespoon salt. Fill the pot with water to cover the pork. Cover the pot then bring to a boil. Once boiling, lower heat and simmer for 30-40 minutes or until meat is tender. You can remove the liver earlier once cooked.
500 grams pork cheeks/jowls, 500 grams pork ears, 250 grams pork liver, 1 teaspoon peppercorns, 3 pcs bay leaves, 5 cloves garlic, 1 tablespoon salt
Take out the pork cuts from the pot and transfer in a colander to or rack drain. Do not throw away the stock. It can be used for other dishes or turn into a soup to serve with Dinakdakan. Cut the pork cheeks and ears into thinner slabs for faster grilling.
Place meat and liver into a grilling pan or charcoal grill and then grill until crispy and lightly charred.
Cut pork meat and liver into small pieces then place in a large mixing bowl. Add ginger, chilies, green onions, and green onions and toss.
1 thumb ginger, 1 stalk green onions, 2-3 pcs Thai chillies, 2 large red onions
In a small bowl, mix the mayonnaise with vinegar until no longer lumpy then add this to the pork and toss again until well combined. Season with salt and pepper as needed.
¼ cup vinegar, ½ cup mayonnaise, salt, pepper
Transfer to a serving dish and enjoy as appetizer or serve with rice.