Super Crispy Tenga ng Baboy
- Mama's Guide Home
- Dec 31, 2016
- 1 min read
Ingredients:
1 kilo pork ear, clean and remove hair, slice in proportion sizes 1 small can Sprite 1 whole garlic crushed 1 tbsp. peppercorns 3 tbsp. salt 3 bay leaves 1 tbsp. soy sauce cooking oil for frying
Instructions:
Wash pork ear and place in a big pot. Add Sprite or 7-up and enough water to cover the pork ears. Add 2 tbsp. salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender. Remove all scum that rises. Remove pork ear from the pot and place in a colander and let sit for a while so the liquid will drain.
Chill in a refrigerator for about 15 to 30 minutes. In a deep pan heat enough cooking oil and deep fry the pork ears in batches for 5 to 10 minutes or until golden brown.
Drain on paper towels, allow to cool completely or chill in a refrigerator for 15 to 30 minutes or until ready to re-fry.
Reheat the same oil on the deep pan over moderate heat deep fry the pork ears once more for 10 to 15 minutes or until crisp and blisters appear on the skin.
Drain on paper towels. Serve immediately with vinegar, garlic and chili dip.
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