Pro Tips
Ask your butcher to clean the pig's brain for you, or rinse it yourself under cold running water and carefully remove any membrane or blood vessels. The dish is meant to bubble and simmer at the table — keep it warm on a small portable stove for the full street food experience.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe. As prepared in Cebu City, this dish is best enjoyed with steamed white rice and a drizzle of fresh calamansi — the acidity cuts through the richness beautifully.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tuslob Buwa
Tuslob Buwa is Cebu's most interactive street food — a bubbling, savory skillet of pig's brain and liver with salted shrimp and onions. Diners dip small bundles of hanging rice (puso) directly into the simmering mixture, scooping up the rich, creamy sauce with every bite. The name literally means 'dip into bubbles.'
Instructions
- Dissolve the cornstarch in 1/4 cup of water to make a slurry. Set aside.
- Heat the cooking oil in a wok or deep frying pan over medium heat.
- Add the finely minced onion and sauté for 30 to 60 seconds until fragrant but not yet browned.
- Stir in the salted shrimp and cook for another 30 seconds, allowing the briny aroma to bloom.
- Add the cleaned, chopped pig's brain to the wok. Cook for about 1 minute, breaking it apart gently with a spatula as it softens.
- Mix in the diced pig's liver and cook for 2 to 3 minutes, stirring until the liver is no longer pink.
- Pour in the cornstarch slurry while stirring continuously. The mixture will thicken quickly and start to bubble as it heats through.
- Season with salt, black pepper, and a touch of soy sauce if desired. Taste and adjust seasoning.
- Reduce the heat to low and keep the mixture gently simmering. The characteristic bubbling is what gives tuslob buwa its name.
- Serve immediately in the hot wok, surrounded by puso (hanging rice) or steamed rice for dipping. Add calamansi and chilies at the table to taste.
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Pro Tips & Troubleshooting
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
As prepared in Cebu City, this dish is best enjoyed with steamed white rice and a drizzle of fresh calamansi — the acidity cuts through the richness beautifully.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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