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!