The Recipe:

Ingredients:

1. Bongsos (fermented and salted pig offal/internal organs)
2. Regular rice or glutinous rice;
3. Shelled peanuts;
4. A little sugar and salt;
5. Chayote/sayote leaves;
6. Strips of dried banana stalks for binding.

The Process:

1. Wash and boil the bongsos until tender. Cut into half-inch pieces;
2. Soak the rice for at least 20 minutes. Drain excess water and pound until broken into small pieces but not into powder. Flavor with a little salt and sugar depending on taste;
3. Roast peanuts and pound until broken down into small pieces but not into powder;
4. Wash fresh chayote/sayote leaves;
5. Place the pounded rice in the center of the chayote/sayote leaves, then put a small amount of the cooked bongsos and two tablespoons of roasted peanuts; cover the bongsos and peanuts with another layer of pounded rice;
6. Wrap the mixture in the leaves, binding it carefully and securely with strips of dried banana stalks or kagat (a type of grass);
7. Carefully put the wrapped mixture in a pot. Cover with clean water and boil for about 3-4-hours over low fire;
8. Drain water when cooked;
9. and serve.