Entree: Philippines – Cebuano – Tuslob Buwa (Cebuano bubbling pork-liver broth used as a communal dip served with hanging rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) pork liver, trimmed and finely chopped
- 8 oz (225 g) pork belly or fatty pork, diced
- 2 tbsp (30 ml) cooking oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 4 cloves garlic, about 0.4 oz (12 g), minced
- 1 cup (240 ml) pork broth or water, plus more as needed
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) cane vinegar or white vinegar
- 2 tbsp (16 g) cornstarch mixed with 1/4 cup (60 ml) water to form a slurry
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 pusô (hanging rice), approx. 3 oz (85 g) each, for dipping
- 2 tbsp (10 g) chopped green onions for garnish

Instructions

1. Heat the cooking oil in a wide, shallow pan over medium heat. Add the diced pork belly and cook, stirring occasionally, until fat renders and pieces are browned and crisp, about 8–10 minutes.
2. Add the chopped onion and minced garlic to the pan and sauté until translucent and fragrant, about 3–4 minutes.
3. Stir in the chopped pork liver and cook, breaking it up with a spoon, until the liver is no longer pink, about 5–7 minutes.
4. Pour in the pork broth, soy sauce, and vinegar. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Skim any coarse solids if desired.
5. Slowly stir in the cornstarch slurry a little at a time until the mixture thickens and becomes glossy; continue simmering until it begins to bubble and form a frothy surface—this bubbling “buwa” is the signature texture, 3–5 minutes.
6. Season with salt and pepper to taste. If mixture becomes too thick, add a splash of water or broth to reach a dip-like consistency.
7. Serve the Tuslob Buwa piping hot in the pan or a communal pot, topped with chopped green onions. Dip pusô or spoon rice into the bubbling mixture and enjoy immediately.