Grilled Pig Ear and Head Skin, Inihaw na Tainga at Balat ng Baboy

inihaw ng teynga ng baboy

1/2 pig ear and head skin, cut about 1 x 1 inch
1 tablespoon patis, fish sauce
1/2 tablespoon salt
3 tomatoes, sliced – can be replaced with tomato sauce
2 medium onions, sliced
1 clove garlic, minced
3/4 cup banana ketchup
1 teaspoon black pepper
3/4 cup water

1) Cook the pig ear and head skin adobo style. Mix all the ingredients in a suitable cooking vessel. Cook over a low fire until the though skin can be prick easily by a barbecue stick. Do not overcook.

pig ear and head skin

2) Cool and transfer to a clean container. It can be stored in refrigerator for later use.

adobong teynga at balat ng baboy

3) Arrange the adobo pieces through a barbecue stick. Grill it over a charcoal stove for 3o minutes. Turn sides  and brush with adobo sauce every two  minutes.

inihaw ng teynga ng baboy


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