Cooking with Peachy

GOOD FOR 4 PERSONS.

INGREDIENTS:

• EAR OF A PIG – 700gr.
• GARLIC - 4 CLOVES
• BROTH CUBE – 1 PC.
• SALT - 2 ½ tsp.
• GROUND PEPPER
• COOKING OIL
• WATER

PROCEDURE:

Cut the ears of the pig into 2 inches (5cm) square shape. Bring to a boil a large quantity of water in a big pot and then add in the ear of the pig, the garlic, the salt, the ground pepper, the broth cube and cook on high heat for 35min. Once cooked, remove the pork from the water and set aside. In a deep frying pan or, preferable, a deep-fryer, heat the cooking oil till extremely hot and then add in the pork ears cuts.

WARNING!

IF YOU DO NOT HAVE A DEEP-FRYER POT, PROTECT YOURSELF WITH A SPLATTER SHIELD FROM THE OIL SPLASHES, THIS OPERATION IS QUITE DANGEROUS IF YOU DO NOT USE PROPER ATTENTION!

Fry the ears until golden brown and then, carefully, but with a rapid movement, pour 1 full tablespoon of water into the oil. This last operation is the secret of the high crispness of the pigskin.

Serve very hot with your preferred dipping such as Mang Tomas™ or vinegar with garlic, salt and soy sauce.

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