Dusit Hospitality Management College is welcoming, engaged and committed to excellence in hospitality and culinary education for the benefit of our students and the hospitality industry. Located in the Philippines, we equip our future professionals with technical, interpersonal and managerial competencies to prepare them for management and leadership roles in hospitality and culinary organizations.


Coci-Ssoulet Recipe

  • Two hospitality management college students in the library
  • Two hospitality management college students reading a textbook
  • Group discussion during hospitality management class
Coci-Ssoulet Recipe

When we think of one-dish-meals, Cocido comes to mind in a flash. It comes complete with protein, vegetables, and carbs. And during this period I think of something really comforting, a dish that you can have a good company with for a conversation, and of course a good bottle. This dish is the result of both realms, with sustainability in mind by using one of the most precious, yet not so favorable (except for sisig) pork head.

How to Cook Coci-Ssoulet


800 grams Pork Face, half
2 cups Dried white beans
1 large onion studded with 8 cloves
½ tsp Black peppercorn
1 tsp Smoked Paprika
1 bunch Pechay, bulb removed
2 pcs Carrot, medium, sliced
¼ Squash, medium, sliced
3 pcs White Onion, medium
1 pc White onion, chopped
1 tbsp Garlic, minced
½ cup Tomato, chopped

Serving Size

Good for 2 to 3 persons


This recipe needs a little planning.  You will need a day and a half to consider the soaking and precooking of dried beans. It has to be macerated in salt and rinsed before soaking in water overnight to reconstitute before boiling.

  1. Clean pork face, and season lightly with salt and pepper.  Grill until lightly charred to achieve smoky flavor.
  2. Put lightly charred pork face with reconstituted beans on a pot. Put onion studded with cloves, bay leaves half tsp of salt, peppercorn, and cover with water. Boil until tender, check once in a while because the pork will be tender faster than the beans.
  3. Once the pork is tender, cool and set aside pork ear for other use such as sisig.  Slice pork face into half-inch thick and set aside for service.  Once beans become tender, scoop off the stock and set aside.
  4. Re-hydrate the stock by adding 2 cups of water and adjust taste with salt & pepper or even a small amount of fish sauce will do for extra umami (but not to make it taste fishy).
  5. Prepare the vegetables, season carrot, onion, and squash with salt & pepper and grill. Set aside for service. Blanch pechay in pork stock and set aside.           
  6. To finish the dish, heat up a pan and put enough oil for sauteing. Add sweet garlic, onion, and tomato.  Add the beans and season with paprika.  Adjust salt & pepper if needed.  On a large platter, dollop the beans, arrange sliced meat and vegetables.  Serve soup on the side.