Crispy Tenga/ Crispy Pig Ears
- 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)
- 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.