HOW TO COOK PIG BRAINS (TUSLOB BUWA)

Tuslob Buwa is the ultimate flavor explosion in every bite! 🤤 If you’ve caught our latest food crawl in Cebu, you’ve probably spotted this iconic local delicacy. Did you know that “Tuslob” means to dip and “Buwa” translates to bubbles? To enjoy this flavorful dish, simply dip your rice into that sizzling mix of pig brains and aromatics, and savor a taste of Cebuano history in every mouthful. Watch our full feature on our YouTube channel now! 🐽 TUSLOB BUWA Ingredients: 1 tbsp cooking oil 1 pc onion, minced 4 cloves garlic, minced 1 pc siling labuyo, chopped ¼ kg pork brain, cleaned, boiled and chopped ½ cup pork broth 2 tbsp soy sauce salt and pepper, to taste rice balls or puso Procedure: 1. Heat oil in a pan over medium heat. Sauté onion, garlic, and siling labuyo until fragrant. 2. Add the chopped pork brain. Stir and cook until it boils and starts releasing fat, becoming bubbly. 3. Add pork broth and season with soy sauce. Add salt and pepper to taste. Continue cooking until the mixture is bubbling and slightly thickened. 4. Serve hot. Dip puso (hanging rice) or rice balls directly into the buwa.