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1
Place all of the ingredients except the water in a medium saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.
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2
Remove from the heat, add the water, and stir to combine.
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3
Set aside to cool to room temperature, then transfer to a large bowl or plastic container.
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4
Cover and refrigerate until chilled, at least 2 hours.
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5
Add the pork shoulder and jowl to the cold brine and invert a small plate over them to keep them completely submerged.
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6
Cover and refrigerate at least 12 hours.
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7
Heat the oven to 300 degrees F and arrange a rack in the middle.
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8
Scrape off any excess marinade or solids from the jowl, remove it to a plate, cover with plastic wrap, and refrigerate.
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9
Scrape off any excess marinade or solids from the shoulder and remove it to a plate; set aside.
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10
Set a strainer over a large bowl, pour the brine through it, and discard the contents of the strainer.
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11
Set the strained brine aside.
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12
Heat 2 tablespoons of the oil in a medium frying pan over medium-low heat until shimmering.
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13
Add the pork shoulder and cook, turning occasionally, until its browned on all sides, about 5 minutes total, adjusting the heat as necessary so that the pork doesnt burn.
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14
Remove the shoulder to a clean plate and set aside.
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15
Wipe the oil out of the pan with a paper towel and return the pan to medium heat.
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16
Add the water, use a wooden spoon to scrape up the browned bits that have accumulated on the bottom of the pan, and bring to a simmer.
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17
Return the pork shoulder to the pan, add about 1 1/2 cups of the reserved brine (enough to come about halfway up the side of the pork), and bring to a simmer.
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18
Cover the pan with foil and transfer it to the oven.
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19
Braise until the shoulder is fork-tender, flipping it halfway through, about 3 hours total.
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20
Transfer the shoulder and its cooking liquid to a medium bowl and set aside to cool for at least 1 hour.
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21
Meanwhile, cook the pigs ear.
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22
Place the remaining brine and the pigs ear in a medium saucepan over medium-high heat and bring to a boil.
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23
Reduce the heat to low and simmer until the tip of a knife inserted into the ear meets only slight resistance, about 3 hours.
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24
Remove the ear to a clean plate and let it cool to room temperature; discard the contents of the saucepan.
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25
Meanwhile, cook the jowl.
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26
Increase the oven temperature to 400 degrees F. Pat the reserved jowl dry with paper towels.
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27
Heat the remaining tablespoon of oil in a medium frying pan over medium-low heat until shimmering.
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28
Add the jowl and brown it on all sides, adjusting the heat as necessary so that it doesnt burn, about 5 to 8 minutes total.
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29
Remove the jowl to a baking sheet and bake in the oven until its cooked through but still springy to the touch, about 30 minutes.
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30
Place the baking sheet on a wire rack and set it aside to cool to room temperature, at least 30 minutes.
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31
(At this point, you can store the pork shoulder, jowl, and ear in separate covered containers and refrigerate for up to 2 days before assembling the dish.)
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32
Cut the shoulder into medium dice, discarding any large pieces of fat; set aside.
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33
Cut the jowl into medium dice; set aside.
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34
Cut the ear in half lengthwise, then slice crosswise into 1/8-inch-thick strips, discarding any tough, thick cartilage pieces near the base of the ear; set aside.
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35
Heat a large frying pan over medium-high heat until hot.
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36
Add the jowl and brown on all sides, stirring occasionally, about 5 minutes.
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37
Transfer to a paper-towel-lined plate and set aside.
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38
Remove all but 1 tablespoon of fat from the pan and return the pan to medium heat.
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39
Add the onion and chiles and cook, scraping up any browned bits that have accumulated on the bottom of the pan with a wooden spoon, until softened, about 3 minutes.
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40
Add the shoulder, ear, and browned jowl and stir to combine.
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41
Cook, stirring occasionally, until everything is warmed through and sizzling, about 5 minutes.
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42
Add the measured calamansi or lime juice and measured soy sauce and stir to combine.
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43
Taste the mixtureit should have a good balance of salty, tangy, and spicy.
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44
Add additional calamansi juice and soy sauce as needed.
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45
Serve immediately with steamed rice.
