In a pot over medium heat, we're combining some delicious ingredients - pork face, salt, peppercorns, bay leaves, and enough water to cover everything. Bring it to a boil, skimming any scum that accumulates on top. Then, lower the heat and let it simmer for 45 minutes to an hour, or until the meat is tender but not falling apart.

Once the meat is ready, remove it from the pot and drain well. But don't stop there! We're adding some liver to the pot and cooking it for about 3 to 5 minutes, or until it's half-done. After it's cooked, remove it from the pan and drain well.

But that's not all - we're adding pig brain to the pot and cooking it for about 8 to 10 minutes. Once it's done, remove the brain with a slotted spoon and transfer it to a bowl. Mash it until it's smooth and set it aside.

Now, it's time to fire up the grill! Grill the pork for about 4 to 6 minutes on each side until it's crisp and slightly charred. Once it's cooled down, slice it thinly. Next up, grill the liver for about 3 to 5 minutes until it's nicely charred and fully cooked.

In a large bowl, combine the pork meat, onions, ginger, and chili peppers. Add calamansi juice and toss everything together. Then, add the mashed pig brain and stir until it's well-distributed. Finally, season with salt and pepper to taste. This dish is sure to be a crowd-pleaser!