1/2 pig ear and head skin, cut about 1 x 1 inch
1 tablespoon patis, fish sauce
1/2 tablespoon salt
3 tomatoes, sliced – can be replaced with tomato sauce
2 medium onions, sliced
1 clove garlic, minced
3/4 cup banana ketchup
1 teaspoon black pepper
3/4 cup water
1) Cook the pig ear and head skin adobo style. Mix all the ingredients in a suitable cooking vessel. Cook over a low fire until the though skin can be prick easily by a barbecue stick. Do not overcook.
2) Cool and transfer to a clean container. It can be stored in refrigerator for later use.
3) Arrange the adobo pieces through a barbecue stick. Grill it over a charcoal stove for 3o minutes. Turn sides and brush with adobo sauce every two minutes.