Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Tenga (Crispy Pig Ears)
Tenga deep-fried until golden and crunchy — crispy on the outside, tender on the inside. Served with a tangy dipping sauce.
Instructions
- Combine 5 cups water and pig ears in a pot. Let boil. Cover and boil in medium heat for 20 minutes. Discard the water.
- Add a new batch of water to the pot where the ears are. Add garlic, bay leaves, whole peppercorn, and 1 teaspoon salt. Stir and let boil.
- Pour the soy sauce and vinegar on the pot. Let the liquid boil again. Cover and continue to boil in medium heat for 60 minutes or until tender.
- Take off the ear from the pot. Let it cool down and then slice into small pieces.
- Rub remaining 1 teaspoon salt all over the ears.
- Bring to a simmer the oil in a deep fryer or deep cooking pot. Once the oil gets hot enough, deep-fry the pig ears until the texture becomes crispy.
- Remove from the deep fryer and let the excess oil drip.
- Transfer to a serving plate. Serve with spicy vinegar.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Use bone-in pork cuts for richer broth in soup-based preparations.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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