Walkman Recipe (Barbequed Pork Ears)
Walkman, or barbequed pork ears, is an authentic Filipino street food experience you can recreate in your own kitchen! This dish transforms humble pork ears into a flavorful, chewy delicacy with the perfect balance of savory marinade and smoky char from grilling. Perfect for adventurous eaters looking to explore Filipino cuisine beyond the basics, this recipe brings the vibrant street food culture of the Philippines right to your home.
Ingredients
- 2 pairs pork ears
- 2 tablespoons chopped onions
- 1 tablespoon chopped garlic
- 2 tablespoons oil
- 1 bay leaf
- 1 cup water
- ½ cup soy sauce
- 2 tablespoons vinegar
- ½ tablespoon whole peppercorns
For the Barbeque Sauce:
- ½ cup banana ketchup UFC brand recommended or tomato ketchup
- ⅓ cup brown sugar
- 1 tablespoon apple cider vinegar Braggs recommended
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
Instructions
- Clean the pork ears: In a large pot, boil the ears in water, then scrape until thoroughly clean. Rinse well under cold water.
- Prepare for cooking: Chop the cleaned ears into 2-inch squares and set aside.
- Sauté aromatics: Heat oil in a pan over medium heat. Add garlic and onions, sautéing until fragrant and translucent.
- Add pork and seasonings: Add the chopped ears and bay leaf to the pan. Stir to combine with the aromatics.
- Simmer until tender: Pour in water, soy sauce, vinegar, and peppercorns. Bring to a gentle boil, then reduce heat and simmer until the pork is completely tender, about 45-60 minutes. Drain and allow to cool slightly.
- Prepare barbeque sauce: In a bowl, mix banana ketchup, brown sugar, apple cider vinegar, soy sauce, and Worcestershire sauce until well incorporated. Set aside.
- Skewer and grill: Thread the pork ears onto bamboo skewers. Grill over low heat charcoal, turning frequently to prevent burning.
- Baste while grilling: Continuously baste the skewers with the barbeque sauce mixture as they cook. Reserve some sauce for dipping.
- Heat dipping sauce: Pour the remaining sauce into a small pot and heat briefly over low heat until slightly thickened.
- Serve hot: Once the pork ears are nicely charred and caramelized, serve immediately with the warm dipping sauce.
Tips from Lola's Kitchen
- For extra flavor: Add a star anise to the simmering liquid for a subtle licorice note that complements the pork beautifully.
- Achieve the perfect texture: Don't rush the boiling process - properly tenderized ears should be soft but still have a pleasant chewiness.
- Charcoal is best: While you can use a gas grill or even an oven broiler, traditional charcoal gives the authentic smoky flavor that makes Walkman special.
- Pre-boil in bulk: You can boil extra pork ears and freeze them after cooking. When ready to use, simply thaw and proceed with the grilling steps.
- Secret ingredient: Add a tablespoon of calamansi juice (or lime juice) to the barbeque sauce for a bright, citrusy kick.
Tried this recipe?Let us know how it was!