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The terminal was purchased in 1973 by the New York City government for $47.5 million, [2] and United States Lines moved its container port operation there that year. [3] In 1985, the Port Authority of New York and New Jersey (PANYNJ) leased the terminal for 38 years. [ 4 ]
The use of the pig's head in the dish is commonly attributed to using the excess meat from the commissaries of Clark Air Base in Angeles City. [7] Pig heads were purchased cheap (or free), since they were not used in preparing meals for the U.S. Air Force personnel stationed there during the American occupation of Luzon and Visayas. [ 8 ]
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On a recent Monday evening, the house was packed with diners tearing into the 2½-pound animals, which can measure about 16 inches from snout to the tips of their outstretched toes.
Sliced pig's ears. Pig's ears are a part of the soul food cuisine, which originated among African-Americans in the southern United States. "Pig's ears" is also a regional colloquial name for a boiled pastry. A dough similar to pie crust is rolled out and then cut into large circles (typically 3-inches in diameter).