One of the popular street foods in Cebu that gained a mainstream following in the past year is the Tuslob Buwa. Tuslob Buwa is basically sauteed pig brain eaten a la fondue. Tuslob Eateries are sprouting like mushrooms because many people love the different eating experience that it offers.
Most of the Tuslob Buwa joints offer a do-it-yourself tuslob buwa. A set usually includes a good amount of pig's brain and a serving of liver, onions, and bagoong (shrimp paste). They also give you oil for cooking, a pan and a butane stove.
To make a good tuslob buwa, you have to heat the oil then put the onions. You may then add the liver and the shrimp paste. Next you add the pig's brain. You bring it to a boil then reduce the heat. Season and the let the sauce reduce a bit. Once it is ready, you may start dipping the puso (hanging rice).
Normally, 1 set could be good for 2-3 people. The term Tuslob Buwa comes from the word tuslob which means to dip while buwa means bubbles that usually form when the brains are simmering. Many enjoy it for lunch or dinner, but it also a perfect food during drinking sessions.
Have you been to a Tuslob Buwa place? How many puso did you finish??