INGREDIENTS:
- 1 & 1/2 lbs pork ears, cleaned thoroughly
- 5 tbsp soy sauce
- 4 tbsp white vinegar
- 4 cloves garlic, chopped
- 4 to 6 pcs dried bay leaves
- 1 to 2 tsp whole peppercorn
- 2 tsp salt
- Water for boiling
- 4 cups cooking oil
HOW TO COOK:
- In a cooking pot, combine 5 cups of water and the pork ears and let it boil.
- Cover and boil in medium heat for 20 minutes then discard the water after.
- Pour a new batch of water to the same cooking pot.
- Add the garlic, bay leaves, whole peppercorn, and 1 tsp of the salt.
- Stir and let boil.
- Pour the soy sauce and vinegar on the pot.
- Let the liquid boil again.
- Cover and continue to boil in medium heat for 60 minutes or until tender.
- Remove the pork ears from the pot and let it cool down.
- Slice the pork ears into small pieces.
- Rub the remaining 1 tsp salt all over the pork ears.
- In a deep fryer or deep cooking pot, heat the cooking oil.
- Once the oil gets hot enough, deep- fry the pork ears until the texture becomes crispy.
- Remove from the deep fryer and let the excess oil drip.
- Transfer to a serving plate. You may serve this with spicy vinegar or Mang Tomas. Enjoy!
IMAGE: backpackerlee.wordpress.com
Also try: Crispy Bagbagis
