Crispy Tenga, Tengaling

Crispy Tenga, Tengaling
Crispy Tenga, Tengaling. Need some special pulutan for this coming Christmas celebrations, try tengaling. Crispy tenga is an alternative pulutan to the more difficult to cook Crispy Pata. Both dish are not easy to fry however frying pork ear is more controllable since the pork ear pieces are fried in batches. Again I have to warn you that during frying expect a lot of oil splashing. Cooking crispy tenga is similar to cooking crispy pata. The pork ears are pre-boiled before cooking with similar ingredients to crispy pata. The pork ears could either be cut into desired sizes before or after boiling, however I recommend that it is to be cut before boiling for even cooking.


The boiled pork ears are then chilled before frying for crispier results but if you really want a super crispy tenga then the pork ears are double fried. Similar to my Vigan Bagnet the pork ears are fried two times on the first frying the pork ear are allowed to cool then chilled then when ready to serve the fried ears are again deep fried.

Crispy Tenga

Crispy tenga is best serve with vinegar, garlic and chili dip; and of course your favorite drink. Here is the recipe of my Crispy Tenga, Tengaling.


Crispy Tenga - Boiled Pork Ears

1 1/2 kilo pork ear, thoroughly remove hair, cut into 2” square
1 small can Sprite or 7-up
1 whole garlic
1 tbsp. peppercorns
3 tbsp. salt
3 bay leaves
1 tbsp. soy sauce
cooking oil for frying

Cooking procedure:

Crispy Tenga - Frying Procedure

Wash pork ear and place in a big pot. Add Sprite or 7-up and enough water to cover the pork ears. Add 2 tbsp. salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender. Remove all scum that rises. Remove pork ear from the pot and place in a colander and let sit for a while so the liquid will drain. Chill in a refrigerator for about 15 to 30 minutes. In a deep pan heat enough cooking oil and deep fry the pork ears in batches for 5 to 10 minutes or until golden brown. Drain on paper towels, allow to cool completely or chill in a refrigerator for 15 to 30 minutes or until ready to re-fry. Reheat the same oil on the deep pan over moderate heat deep fry the pork ears once more for 10 to 15 minutes or until crisp and blisters appear on the skin. Drain on paper towels. Serve immediately with vinegar, garlic and chili dip.

See other Celebration's Recipe:

2008 Celebration's Recipes
2009 Celebration's Recipes
2010 Celebration's Recipes
2011 Celebration's Recipes


  1. i love to cook.i heard there is this culinary school,ASHA,sister company of CCA Manila that offers short courses.and I also heard,CCA instructors ang mga teachers dito


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