Episode #6: Crispy Pig Ears

Episode #6:
Crispy Pig Ears

In the West we use them as dog chew toys, but pig ears are considered a delicacy all over the world. James and Sam go in search of the ‘cartilage crunch’ in this much misunderstood part of the pig.

Sisig

Inspired by: ‘Filipino sizzling pork sisig made easy‘ from South China Morning Post

Ingredients

  • 500g pork belly
  • 1 pig ear (about 250g)
  • 1 large brown onion
  • 4 garlic cloves
  • 200g chicken livers
  • 3 red chillies
  • 20ml fish sauce
  • 30ml white vinegar
  • 2 limes
  • 1 red onion
  • salt & pepper
  • mayonnaise (optional)
  • 2 raw egg yolks (optional)

Method

  • Use a blow torch to remove any remaining hairs on the ear. Wash thoroughly to get rid of any wax.
  • Add ear and belly to a large pot of boiling water and let simmer for 5 minutes.
  • Remove meat from the water. Scrub the ears again. Discard the water.
  • Refill the large pot with boiling water and add a couple of pinches of salt. Add the belly and ears again and let simmer.
  • After about 30 minutes (or when the meat is tender) remove the belly. Leave in the ears for a further hour.
  • Roughly chop the brown onion and the chicken livers. Mince two of the chillies and slice the third in to thin strips.
  • Drain the belly and ears and allow to cool. Slice in to bitesize pieces.
  • Add a tablespoon of oil to a wok or frying pan on a medium heat. Add the chopped ears and belly and cook for about 30 to 45 minutes until crispy and caramelised. Periodically drain the fat.
  • Remove the pork from the pan. You should have enough fat still left in there to cook the veggies. Add the chopped brown onion and garlic to the pan and cook until translucent.
  • Add the cooked pork back in to the pan, then add the chicken livers, fish sauce, chillies, vinegar and the juice of 1 lime. Continuously stir until chicken livers are cooked. Season to taste.
  • Serve on a sizzling platter. Drizzle over the remaining lime, mayonnaise and two raw egg yolks. Mix with chopsticks as you eat.

Tenga

Ingredients

  • 1 pig ear
  • 4 cloves garlic
  • 6 bay leaves
  • 2 tsp whole black peppercorns
  • 2 tsp salt
  • 5 tbsp light soy sauce
  • 4 tbsp white vinegar
  • 1 litre cooking oil

Method

  • Use a blow torch to remove any remaining hairs on the ear. Wash thoroughly to get rid of any wax.
  • Add ear to a large pot of boiling water and let simmer for 5 minutes.
  • Remove ear from the water. Scrub the ears again. Discard the water.
  • Refill the large pot with boiling water and add the ear, garlic, bay leaves, whole peppercorn, soy sauce, vinegar and 1 teaspoon salt and bring to the boil.
  • After 60 minutes remove the ear from the pot. Allow to cool then cut in to thin strips about 1cm wide. Rub with salt.
  • Deep fry for around 5 minutes or until crispy. If frying in a wok or pan, cover with splash guard – the ear pieces can pop out of the hot oil at high speed!
  • Drain on kitchen paper then serve in a bowl. Sprinkle with salt.