You can eat this while drinking beer [pulutan] or eat it with steamed rice with veggies on the side. It’s really up to you, you can eat this upside down if you want and it will still be very good. Pig ears are very very good. I like ’em crispy, grilled or “kilawin”. The cartilage gives a nice crunchy texture, whatever dish you add pig ears to.
Crispy Tenga/ Crispy Pig Ears
Ingredients
Scale
- 2 pcs. pig ears, cleaned
- 4 cloves of garlic, minced
- 4–5 cups water
- salt and pepper
- 2–3 cups cooking oil
- 1 piece broth cube (I use knorr’s)
Instructions
- Boil water, broth cubes, garlic, salt & pepper in a pot. Put pig ears when water is already boiling and cook/boil for 1 hour in low heat.
- Once cooked, remove ears from the water and cut into 2-inch squares and set aside.
- If you have a deep fryer you can use your deep fryer but if you don’t, I recommend you use a pot for frying.
- Heat oil until it’s extremely hot before adding the cut-up pig ears.This splatters fierce so protect yourself with a splatter shield or what I did was cover the pot to prevent oil splatter.
- Fry ears until golden brown, then quickly add a tablespoon of water to the oil and quickly cover it back. This is the secret to the crispness of the skin.
- Serve hot with Lechon sauce (in the picture).This is made of ground chicken/pork liver. I used a store bought one, Mang Tomas sauce.
- You can also serve this with soy-vinegar dipping sauce.
- For the soy-vinegar dipping sauce: mix together 1/4 cup vinegar, 2 tbsp soy sauce, chopped onion,minced garlic,chili, a pinch of sugar and salt.
