1.Julienne the onions and thinly slice the green onions.
2.Mince the garlic and julienne the ginger.
3.In a stock pot, pour the water. Place all the pig parts in it.
4.Add 2 tablespoons of ginger, bay leaves, peppercorns and one chopped onion in it.
5.Bring to a boil and let it simmer for 30 minutes.
6.In a colander, pour the entire contents of the stock pot to strain and drain. Wash thoroughly with water.
7.While still warm, scrape off the top layer of the pig’s tongue and rinse well.
8.Grill all the meats until brown.
9.Slice all the meats in small bite sized pieces, except the ear and the tongue which should be julienned.
10.In a large bowl, place the meat pieces.
11.Add the julienned onion, garlic, ginger, calamansi juice, salt and pepper. Mix well.
12.Spoon in the mayonnaise and blend it well along with the contents of the bowl.
13.Let it rest for 10 minutes so that it is well incorporated.