½ kilo deboned maskara (pig’s head)¼ cup vinegar½ cup onion, thinly sliced¼ cup chopped ginger¼ cup cooked pork brains1 teaspoon ground peppersalt to taste
Boil deboned maskara until tender. Roast until brown. Slice maskara thinly or in strips, putting into a bowl. Add all ingredients one at a time, except the cooked pork brains. Mix. Then, put the pork brains, mashing into the mixture until thoroughly finished. Season with salt.