Pork eardrum is made from the pig’s ears. It can be used in a variety of dishes, one of which is the well-known Filipino Sisig.
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| Hatfield | Canada |
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| Hormel | Canada |
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| Indiana | Canada |
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| Seaboard | Canada |
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| Pork King | Canada |
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| Smithfield Farmland | Canada |
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| Tyson | Canada |
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CUSTOMER REVIEWS
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| Hatfield |  |
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| Hormel |  |
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| Indiana Packers | |
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| Seaboard | |
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| Smithfield Farmland | |
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1 lb. pig ears
1 1/2 lb pork belly
1 piece onion minced
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 knob ginger minced (optional)
3 tablespoons chili flakes
1/2 teaspoon garlic powder
1 piece lemon or 3 to 5 pieces calamansi
½ cup butter or margarine
¼ lb chicken liver
6 cups water
3 tablespoons mayonnaise
1/2 teaspoon salt
1 piece egg
procedure
Pour the water in a pan and bring to a boil Add salt and pepper.
Put-in the pig’s ears and pork belly then simmer for 40 minutes to 1 hour (or until tender).
Remove the boiled ingredients from the pot then drain excess water.
Grill the boiled pig ears and pork belly until done
Chop the pig ears and pork belly into fine pieces
In a wide pan, melt the butter or margarine. Add the onions. Cook until onions are soft
Put-in the ginger and cook for 2 minutes
Add the chicken liver. Crush the chicken liver while cooking it in the pan.
Add the chopped pig ears and pork belly. Cook for 10 to 12 minutes
Put-in the soy sauce, garlic powder, and chili. Mix well
Add salt and pepper to taste
Put-in the mayonnaise and mix with the other ingredients
Transfer to a serving plate. Top with chopped green onions and raw egg.
Serve hot. Share and Enjoy (add the lemon or calamansi before eating)