Make Delicious Crispy Sisig Pork Ears At Home With This Easy Recipe

Sisig is a popular Filipino dish that usually consists of chopped pig head and ears marinated in a spicy and sour sauce. While it may sound unappealing to some, once you taste the crispy, fatty, and savory sisig pork ears, you’ll be hooked!

Traditionally sisig is made from pig jowls cheeks, and ears that are boiled, grilled, and then chopped and seasoned. But pig ears alone make an indulgent snack or appetizer when cooked right. In this easy recipe, we’ll walk you through how to make crispy, mouthwatering sisig pork ears at home. Trust me, it’s much simpler than it sounds and so worth it!

Benefits Of Cooking With Pig Ears

Pig ears are an underrated and affordable cut of meat that have a unique texture unlike any other part of the pig. When cooked properly, the outer skin becomes shatteringly crispy while the inner cartilage softens and melts in your mouth. The layers of fat and collagen also keep the ears tender and succulent.

In addition to their delicious taste and texture, pig ears have some health benefits too. They are packed with protein to support muscle growth and contain lots of calcium for strong bones. Pig ears are also a good source of vitamin D, riboflavin, zinc and iron.

So if you’ve been hesitant about cooking with this odd cut of meat it’s time to get over your reservations. Pig ears make for finger-lickin’ good eating!

Step-By-Step Instructions For Making Sisig Pork Ears

Follow these simple steps for porky perfection:

Ingredients

• 1 lb pig ears, cleaned well and skin scored
• 1 onion, diced
• 3-5 cloves garlic, minced
• 1 thumb-sized piece ginger, julienned
• 1/4 cup soy sauce
• 3-4 Tbsp vinegar (cane or rice vinegar works best)
• 1-2 Tbsp brown sugar
• 1-2 tsp ground black pepper
• 1-2 bird’s eye chilies, thinly sliced (optional for spicy kick)
• Vegetable oil for frying
• Lime wedges for serving

Instructions

1. Bring a pot of water to a boil. Add the pig ears and boil for 45 minutes to 1 hour until tender. Drain ears and set aside to cool. Then slice ears into 1-2 inch pieces.

2. In a bowl, mix together the onion, garlic, ginger, soy sauce, vinegar, brown sugar, and black pepper. Add the boiled ears and toss to coat thoroughly in marinade. Cover and refrigerate for at least 2 hours, or ideally overnight.

3. When ready to cook, heat 1⁄2 inch of vegetable oil in a skillet over medium-high heat. Fry the marinated ears in batches for 2-3 minutes per side until nicely charred and crispy. Transfer to a paper towel-lined plate.

4. To serve, chop the ears into bite-sized pieces. Put ears in a bowl and toss with the chili slices. Add a squeeze of fresh lime juice and enjoy this savory crispy pork snack!

Tips

• Choose ears with some fat and skin still attached for the best texture. The skin provides crunch while the fat keeps the ears moist.

• Scoring the skin before boiling helps the marinade penetrate deeper and speeds up cooking time.

• The vinegar, salt, and lime juice help tenderize the cartilage in the ears.

• Adjust pepper, chilies, and lime to taste depending on how much heat and acidity you like.

• You can also toss the crispy pork ears in the leftover marinade as a dipping sauce.

• Cooked ears will keep refrigerated for 4-5 days, though best when freshly fried.

• For a heartier meal, serve sisig ears on a bed of garlic fried rice or with a fried egg on top.

Frequently Asked Questions About Sisig Pork Ears

If you’re new to cooking pig ears, you probably have some questions. Here are answers to some common FAQs:

Are pig ears safe to eat?

Yes, absolutely! Pig ears are just as safe to consume as any other cut of pork when handled properly. Choose fresh, raw ears and cook thoroughly. The high heat from boiling and then frying kills any bacteria.

What does sisig taste like?

Sisig has a perfect balance of flavors – salty, sour, spicy, sweet, and savory. The vinegar and pepper provide tang and heat, while the soy sauce and brown sugar create a complex sweet-salty taste. Fried pig ears are rich and indulgent.

What is the texture of pig ears?

Raw pig ears feel stiff and cartilage-y. But once boiled and fried, the outer skin becomes shatteringly crisp while the inner cartilage softens into a pleasant, chewy texture similar to calamari rings. The added fat also keeps the ears moist and tender.

Can I cook them in the oven or air fryer?

You can oven bake them, but they won’t get as crispy as deep frying. Air frying does create a nice crunch though and helps cut down on oil. Just make sure to toss the ears in oil first before air frying.

How long do they keep in the fridge?

Fresh raw ears will keep 2-3 days refrigerated. After boiling and marinating, cooked ears will last 4-5 days in the fridge. Re-fry just before eating for the best texture.

What drink goes well with sisig?

Ice-cold beer is the classic pairing! The carbonation and maltiness helps cut through the rich fattiness. Light lagers like San Miguel or a nice pilsner work well. Cocktails like a ginger ale whiskey highball also complement the flavors nicely.

Other Delicious Ways To Eat Pig Ears

While this crispy sisig preparation is a favorite, it’s not the only way to enjoy pig ears. Here are a few other tasty options:

• Simmer in tomato sauce, veggie broth, or wine for braised pig ears.

• Chop and add to fried rice, pasta, or stir fry dishes.

• Coat in breadcrumbs and spices and bake for crispy pig ear nuggets.

• Pickle boiled ears for a tasty sausage-like snack.

• Dice and use in wontons, dumplings, or spring rolls.

So don’t waste this underappreciated cut of meat – with the right cooking methods, pig ears can be mouthwateringly delicious. This sisig pork ear recipe is the perfect introduction if you’re new to working with odd pig parts. The irresistible crunch and intense porky flavor will leave you hooked. Just be ready to share because these will go fast!