Tags: Exotic Food, Street Food
By KC Santos
PASIL CITY, CEBU – Most visitors know that Pasil is home to the biggest seafood market in Cebu and in the Visayas region. But tread deeper into the streets and you’ll see that this town has something more to offer especially in terms of exotic food.
One of these exotic treats is tuslob-buwa, which is pig’s brain with liver, minced with spices and then brought to a boil. Eating tuslob-buwa requires the diner to dunk puso or rice-balls into the dish and eaten directly with one’s bare hands.
Unlike food found in pungko-pungko stalls, tuslob-buwa can only be experienced in Pasil.
Eating the tuslob-buwa is like eating adobong baboy made more savory by the liver. The cook usually cues the diners when to ready their puso for the dunking. The dish will be brought to a simmer and when the consistency of the sauce has become thicker, that’s the time the puso is dunk in it.
To first timers, eating this exotic treat can either be a challenge or a dining adventure. The dish is usually prepared in an open and busy atmosphere, such as a public market where diners can easily mingle with each other.
The tuslob-buwa is also budget-friendly and can easily satisfy your hunger pangs. This is probably why it became so famous because it is a fulfilling dish and an exotic treat at the same time.
(Photos taken from istorya.net)
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