BBQ Pork Ears

In the mood for street food? BBQ Pork Ears are stewed a la adobo and then grilled to golden perfection. Soft and chewy with a sweet and savory flavor, they're delicious as a snack or appetizer.

Inihaw na isol and isaw are my favorite street foods, but unfortunately, chicken bottoms and intestines are not sold here in the U.S., or at least not at the supermarkets I go to.

However, pork ears are another story, as they're readily available at Seafood City and come cheaply. Since I was in the mood for some serious street food and won't be making my favorite BBQ puwet ng manok anytime soon, I decided on the next best thing: BBQ pork ears or walkman, as more known in Pinoy colloquialism.

With a combination of 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.

Simple steps

1. Stew the meat a la adobo in vinegar and soy sauce until tender and flavorful.
2. Allow to sufficiently cool before slicing into bite-sized pieces, and then skewer in bamboo sticks.
3. Grill over hot coals, regularly basting with a mixture of oyster sauce, ketchup, and sesame oil. It's the same sauce I use on my BBQ pork on a stick, and it delivers tons of finger-licking, lip-smacking flavor!

Serving suggestions

• BBQ pork ears are delicious as a filling midday snack or appetizer. Slightly chewy and packed with sweet and savory tastes, these inihaw na tenga baboy are perfect for your ice-cold beer.
• Serve with spicy vinegar or Manong's special sauce for dipping.

More grilled recipes

Filipino-style Barbecue Chicken marinated in soy sauce, citrus juice, brown sugar, and fresh garlic for sweet and savory flavors you'll love! Perfect for Summer grilling parties!

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Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 3 votes

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!

Prep Time: 15 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 15 minutes mins

Author: Lalaine Manalo

Course: Appetizer

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15 servings

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

US CustomaryMetric

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.

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.

Video

Nutrition Information

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

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”