Pinoy Pork Ears bbq
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
- 10 to 15 bamboo skewers (soaked in water for about 30 minutes)
Cooking 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 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.
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