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5 from 1 vote

Crispy Tenga Recipe (Crispy Pig Ears)

This is a recipe for crispy tenga or cripsy pork ears.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Appetizer
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 1.5 lbs. pig ears cleaned thoroughly
  • 4 cloves garlic chopped
  • 4 to 6 pieces dried bay leaves
  • 1 to 2 teaspoons whole peppercorn
  • 2 teaspoons salt
  • 5 tablespoons soy sauce
  • 4 tablespoons white vinegar
  • Water for boiling
  • 4 cups cooking oil


  • Combine 5 cups water and pig ears in a pot. Let boil. Cover and boil in medium heat for 20 minutes. Discard the water.
  • Pour 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.
  • Remove the ear from the pot. Let it cool down and then slice into small pieces.
  • Rub remaining 1 teaspoon salt all over the ears.
  • Heat 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.
  • Share and enjoy!


Serving: 4g