This Filipino-style pork ears recipe transforms a humble ingredient into crispy, flavor-packed bites with the signature adobo tang. I developed this method after studying my grandmother’s vague notes and testing countless variations.
The secret lies in the double-cooking process: first simmering the ears until tender, then frying to achieve that perfect crunch. Vinegar and soy sauce create the classic adobo profile, while garlic and bay leaves add depth.
What emerges is a dish with shatteringly crispy exterior and tender, flavorful interior—each bite delivering the perfect balance of salty, tangy, and savory notes that define Filipino adobo.
Serve as a beer snack or appetizer. The texture is non-negotiable.
Ingredients for Pork Ears Recipe Filipino Style
Transform humble pork ears into crispy, adobo-infused bites with these authentic ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Ears 🐷 | 2 lb | Cleaned and split lengthwise |
| White Vinegar 💧 | 1 cup | Cane vinegar preferred for authenticity |
| Soy Sauce 🫒 | ½ cup | Use Filipino brands like Silver Swan |
| Garlic Cloves 🧄 | 10 cloves | Crushed for maximum flavor infusion |
| Bay Leaves 🌿 | 4 pieces | Dried, whole leaves |
| Black Peppercorns 🌶️ | 1 tbsp | Whole, lightly crushed |
| Salt 🧂 | 1 tbsp | Kosher salt preferred |
| Water 💧 | 4 cups | For simmering pork ears |
| Vegetable Oil 🫒 | 3 cups | For deep frying, high smoke point |
| Brown Sugar 🍚 | 2 tbsp | Optional, for caramelization |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Calamansi or Lime 🍈 | 2 pieces | Juiced for serving |
The pork ears are everything here. Ask your butcher for fresh, uncooked ears—they should be pale pink, not gray or brown. Most Asian markets stock them frozen, which works fine (thaw completely before cooking). For the vinegar, Filipino cane vinegar like Datu Puti delivers the authentic tang, but apple cider vinegar works in a pinch. Soy sauce matters too—Silver Swan or Jufran are the gold standard for Filipino cooking.
No cane vinegar? Substitute rice vinegar with a splash of white vinegar for similar acidity. Fresh garlic is non-negotiable—jarred minced garlic lacks the punch. Short on bay leaves? Dried thyme at half the amount offers a different but complementary depth. The brown sugar isn’t traditional but adds a subtle caramel note that balances the salt. For the oil, peanut or canola work as well as vegetable.
Cooked ears keep 3-4 days refrigerated in their braising liquid. Reheat in a dry skillet to recrispen, or store raw ears in the freezer for up to 6 months. The fried version is best eaten immediately, though leftovers reheat decently in an air fryer.
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single pot—ears, vinegar, soy sauce, garlic—and let it simmer. Cleanup’s a breeze.
- Garlic Vinegar Punch: That tangy kick from white vinegar paired with soy sauce and garlic? It hits just right every time.
- Feeds a Fiesta: Between us, this is my go-to for big gatherings—cheap, filling, and everyone leaves happy.
- Leftovers for Days: Honestly, it tastes even better the next day. The flavors deepen, so I always make extra.
Step-by-Step Instructions for Pork Ears Filipino Style
Master the technique for achieving the perfect balance of tenderness and crispiness in every bite.
Step 1: Simmer the Pork Ears Until Tender
In a large pot, combine the 2 lb Pork Ears, 4 cups Water, 1 cup White Vinegar, 0.5 cup Soy Sauce, 10 cloves Garlic Cloves, 4 pieces Bay Leaves, 1 tbsp Black Peppercorns, and 1 tbsp Salt. Bring to a boil over medium-high heat, then reduce to a simmer.
Cover and cook for 1.5 to 2 hours until the pork ears are fork-tender. This slow simmering process ensures the collagen breaks down, resulting in a melt-in-your-mouth texture. Skim off any foam that rises to the surface for a cleaner broth.
Step 2: Drain and Dry Thoroughly
Once tender, drain the pork ears and discard the simmering liquid. Pat them completely dry with paper towels, removing every trace of moisture. This step is crucial—any remaining moisture will cause the oil to splatter during frying and prevent crispiness.
For extra flavor, I like to toss the dried pork ears with the 2 tbsp Brown Sugar at this stage. The sugar will caramelize during frying, adding a subtle sweetness that balances the vinegar and soy sauce.
Step 3: Deep-Fry to Crispy Perfection
Heat the 3 cups Vegetable Oil in a deep, heavy pot to 350-375°F. To test the oil readiness, drop in a small piece of pork ear—if it sizzles immediately and floats to the surface, it’s ready. Fry the pork ears in batches to avoid overcrowding, which would lower the oil temperature.
Fry for 8-10 minutes until golden brown and crispy. Use a slotted spoon to turn them occasionally for even browning. The ears should have a deep, rich color and a satisfying crunch when bitten into. Drain on a wire rack or paper towels to remove excess oil.
Step 4: Garnish and Serve with Citrus
While the pork ears are still hot, sprinkle them with the thinly sliced 4 whole Green Onions. The residual heat will slightly wilt the green onions, mellowing their sharpness. Transfer to a serving platter.
Serve immediately with wedges of the 2 pieces Calamansi or Lime on the side. The citrus’s acidity cuts through the richness of the fried pork ears, while its juice enhances the adobo-inspired flavors. Encourage guests to squeeze fresh juice over their portions for the full experience.
Pro Tips For Making Pork Ears Recipe Filipino Style
- Boil First, Fry Later: Parboil the pork ears for 30-40 minutes first to soften them—this cuts frying time in half and removes impurities that can make the vinegar-soy sauce bitter.
- Score the Skin: Use a sharp knife to make shallow cuts on the ears before cooking. I learned this the hard way—without scoring, the flavors from the vinegar and soy sauce barely penetrate the thick skin.
- Simmer, Don’t Roar: After frying, keep the heat low when adding vinegar and soy sauce. High heat turns the vinegar harsh and evaporates it too fast, leaving your dish dry and unbalanced.
- Double the Garlic: Sounds like overkill, but use twice the garlic you think you need. The bold flavor stands up to the rich pork and tangy vinegar, and it mellows beautifully into the sauce.
Storing and Reheating This Recipe
Refrigerator Storage
Let cooked ears cool completely, then store in their braising liquid in airtight containers. They’ll keep for 3-4 days in the fridge. The flavors actually deepen as the adobo marinade continues to work its magic. ❄️
Freezer Storage
For longer storage, freeze the simmered (unfried) ears in their liquid for up to 6 months. I use quart-sized freezer bags laid flat to save space. Thaw overnight in the fridge before frying for best texture.
Re-crisping Method
To revive refrigerated fried ears, heat a dry skillet over medium heat and cook for 3-4 minutes per side. This restores most of the crunch without making them greasy. Watch closely to prevent burning.
Air Fryer Option
Spread leftover ears in a single layer in your air fryer basket. Reheat at 375°F for 4-5 minutes, shaking once halfway. This method works surprisingly well for small batches. 💡
Serving Leftovers
If the ears lose some crispness, serve them with extra calamansi juice to brighten the flavors. The acidity helps cut through any slight chewiness from storage. I often make extra just for day-two snacks.
Nutrition Facts
Frequently Asked Questions
How long should I simmer the pork ears?
Simmer for 1.5 to 2 hours until fork-tender. This slow cooking breaks down collagen for that melt-in-your-mouth texture. Skim foam for a cleaner broth.
Can I use a different vinegar?
Filipino cane vinegar is traditional, but rice vinegar with a splash of white vinegar works. Avoid balsamic—it’s too sweet and overpowers the adobo flavor.
Why did my pork ears turn out chewy?
Likely not simmered long enough or not dried thoroughly before frying. Ensure they’re fork-tender and completely dry to achieve crispiness.
Can I bake instead of fry?
For a lighter version, bake at 400°F for 25-30 minutes, flipping halfway. It won’t be as crispy but still delivers great flavor.
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