There’s a delicacy that’s bubbling in Cebu. Tuslob buwa is basically puso (rice cooked in woven coconut leaves wrapping) dipped into a sauce simmering away in a frying pan, hence the name tuslob (to dip) and buwa (bubbles) or more accurately, the froth that is formed when the soup of pig’s brain with liver and spices simmers in a frying pan until it is reduced to a thick sauce.