Forgive me for not delivering on my promise but I do have a good excuse. You see, they don’t sell chicken “bottoms” here in the U.S., or at least not at the supermarkets I go to. So every time I buy a whole bird, I snip off the puwet and save it in a resealable bag I keep in the freezer, meaning to make the recipe when I’ve gathered an adequate number.
I really should have a good stash by now as I do buy whole chicken frequently but G cleaned out the freezer a few weeks ago and not knowing what they were for, threw away my precious chicken parts. Arrghh! I was so upset I actually cried! So yes, as of this moment, my little bag, which is now clearly labeled with DON’T YOU DARE THROW THIS AWAY in big, bold letters, has barely enough for a skewer.
Pork ears, however, is another story, as they are readily available at Seafood City and come pretty cheaply. Since I was in the mood for some serious street food and I won’t be making my favorite BBQ puwet nang manok anytime soon, I decided on the next best thing: BBQ pork ears or walkman as more known in Pinoy colloquialism.
Combining meat, skin and cartilage in one bite, pig’s ears are truly a delightful medley of textures. However, this cartilaginous organ meat requires a bit more work before it hits the hot grill. The meat is first stewed a la adobo in vinegar and soy sauce, and allowed to sufficiently cool before slicing into bite-sized pieces.
The skewered ears are then finished off on the grill with regular basting of the oyster sauce, ketchup and sesame oil mixture I also use on my BBQ pork on a stick. Slightly chewy and bursting with flavor, these BBQ pork ears are the perfect pair to your ice cold beer. Enjoy!
- 2 pounds pork ears
- 1 cup vinegar
- 1 cup water
- ½ cup soy sauce
- 1 head garlic
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup oyster sauce
- ½ cup banana ketchup
- ¼ cup sesame oil
- 10 to 15 bamboo skewers (soaked in water for about 30 minutes)
- With a knife, scrape off any stray hairs from pork ears. Rinse and drain well.
- In a pot over medium heat, combine pork ears, vinegar, water and soy sauce. Bring to a boil, without stirring, and skim off any foam that floats on top.
- Add garlic, bay leaves, salt and pepper. Lower heat, cover, and cook for about 1½ to 2 hours or until meat is very tender. Drain from liquid and allow to completely cool in the refrigerator.
- Cut pork ears to about 1-inch sized pieces and thread into bamboo skewers.
- In a bowl, combine oyster sauce, banana ketchup and sesame oil. Stir until well-blended.
- Grill skewered pork ears over hot coals, turning as needed and regularly basting with oyster sauce and banana ketchup mixture, until nicely charred. Serve hot with spiced vinegar.