Bagnet Warek-Warek

Photo Credits:

Bagnet Ware-Warek of Vigan City


  • Pig’s meat and entrails (tongue, liver, intestine)
  • Onion, thinly sliced
  • Salt and pepper
  • Calamansi or lemon juice
  • Pig’s brain
  • Mayonnaise (optional)


  • Long Chili minced and de-seed (Siling haba)


  1. Parboil intestines with sliced lemon or calamansi to remove the odor.
  2. Parboil tongue until half cooked.
  3. Wash and clean well the liver.
  4. Grill intestine, tongue, and liver. Slice into 1” long and 1/4” thick (or your desired sizes), then place in a large bowl.
  5. Mix the slices of onion and boiled brain.
  6. Balance seasoning with calamansi juice, salt, and pepper according to taste.

Note: If pork’s brain is not enough or not available, you may use mayonnaise as a substitute. Boil the brain in vinegar and same vinegar that you will use in the recipe.
Credits to: