Boiled pigs' ears tossed with olive oil, lemon, cilantro, and salt. Enjoyed at O' Santos, Taipa Village, Macau.
Original post (11/25/07):
I don't remember exactly when I fell in love with with the cartilage crunch of pigs' ears. What I do remember is where I had my first taste of what is now one of my favorite parts of the piggy. It was at an isawan somewhere in the kilikili of Makati. Barbecued, the ears were good - sticky and crunchy at the same time. If I were to have barbecued tenga now, I would probably head over to Countryside along Katipunan Avenue.I also enjoy pigs' ears deep fried - aka crispy tenga. I think pretty much any of the ubiquitous grills will be able to prepare this dish competently. But I never thought I would enjoy pigs ears that weren't either fried of flamed. The pictured dish, which we tried in a small dumpling restaurant in Hongkong, contains slivers of steamed/boiled(?) pigs' ears, garlic, cucumber, and oil. Served cold, it was very simple and very good.
Let us know where you enjoy your tenga.
