BBQ Pork Ears
BBQ Pork Ears are the ultimate street food! Cooked a la adobo until tender and grilled to perfection with a sweet and savory glaze, inihaw na tenga or walkman are seriously addictive. Delicious as a snack or appetizer!
Servings: 15 servings
Calories: 367kcal
Ingredients
- 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
Equipment
- 15 bamboo skewers
Instructions
- 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 1 ½ 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 for dipping.
Video
Notes
- Soak the bamboo sticks in cold water for at least 30 minutes to keep them from burning during grilling.
- For a combination of fatty and chewy textures, ask the butcher for "pork face," which will include the snout and ears.
- To easily remove stray hairs, scrape them off with a knife or carefully burn them with a kitchen torch.
Nutrition
Calories: 367kcal | Carbohydrates: 3g | Protein: 7g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 44mg | Sodium: 891mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg