From the recipe collection
Kulao / Kilawin na Tainga
Boiled and grilled pork ears sliced thin and tossed with vinegar, onions, chilies, and ginger as a sharp pulutan.
- Prep time
- 25 min
- Cook time
- 1 hr 30 min
- Yield
- 4–6
- Audio recipe
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Ingredients
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Method
- Scrub the pork ears well. Simmer with onion, ginger, peppercorns, and salt for 60–75 minutes, until tender but not falling apart.
- Drain and cool for 10 minutes, then pat dry.
- Grill or broil over high heat for 3–5 minutes per side, until lightly charred at the edges.
- Rest briefly and slice across the cartilage into very thin strips.
- Mix vinegar, red onion, chilies, minced ginger, calamansi if using, and pepper.
- Toss the warm pork ears with the dressing and let stand 10 minutes.
- Taste, adjust fish sauce or salt, and serve as pulutan or with rice.
