📝 About This Recipe
Named after the iconic 80s portable cassette player because of its 'ear' association, Walkman is a beloved Filipino street food and 'pulutan' (beer snack). This dish features pig’s ears that are pressure-cooked or simmered until tender, marinated in a sweet-savory soy-calamansi blend, and charred over hot coals to achieve a perfect balance of gelatinous crunch and smoky finish. It is a masterclass in texture and bold, rustic Filipino flavors that pair perfectly with a cold beverage.
🥗 Ingredients
The Meat
- 1 kg Pig's Ears (cleaned thoroughly and hair removed)
Aromatic Braising Liquid
- 6 cups Water (or enough to submerge the ears)
- 1 tablespoon Whole Black Peppercorns
- 4 pieces Bay Leaves (dried)
- 5 cloves Garlic (smashed)
- 2 tablespoons Salt
The Inihaw Marinade
- 1/2 cup Soy Sauce (Filipino brand preferred like Silver Swan)
- 1/4 cup Calamansi Juice (freshly squeezed; can sub with lemon)
- 1/2 cup Banana Ketchup (for sweetness and iconic red color)
- 3 tablespoons Brown Sugar (packed)
- 6 cloves Garlic (minced very finely)
- 1 teaspoon Ground Black Pepper
- 2 tablespoons Cooking Oil (to help with basting)
Spicy Vinegar Dipping Sauce (Sawsawan)
- 1/2 cup Cane Vinegar (Datu Puti brand is traditional)
- 1 small Red Onion (finely diced)
- 3-5 pieces Siling Labuyo (Bird's eye chilies, chopped)
- 1 pinch Salt and Pepper (to taste)
👨🍳 Instructions
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1
Thoroughly clean the pig's ears by scraping off any remaining hair with a knife or a disposable razor. Scrub with salt and rinse under cold running water.
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2
In a large pot, combine the pig's ears, water, peppercorns, bay leaves, smashed garlic, and salt. Bring to a boil over high heat.
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3
Once boiling, lower the heat to a simmer. Cover and cook for 45-60 minutes, or until the cartilage is tender but not falling apart. If using a pressure cooker, this takes about 20-25 minutes.
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4
While the meat is simmering, prepare the marinade by whisking together soy sauce, calamansi juice, banana ketchup, brown sugar, minced garlic, ground pepper, and oil in a medium bowl.
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5
Once the ears are tender, drain them from the liquid and let them cool slightly. Pat them very dry with paper towels to ensure the marinade sticks.
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6
Slice the ears into manageable 2-inch wide strips or leave them whole if you prefer to chop them after grilling.
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7
Submerge the ears in the marinade and let them sit for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
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8
Prepare your charcoal grill. You want medium-hot coals. If using bamboo skewers, soak them in water for 20 minutes to prevent burning.
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9
Thread the marinated ear strips onto the skewers in a zigzag pattern.
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10
Grill the ears for 5-7 minutes per side. Baste generously with the remaining marinade every few minutes.
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11
Look for a nice char and a sticky, caramelized glaze. The skin should be slightly crisp while the inside remains chewy.
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12
While grilling, mix the dipping sauce ingredients (vinegar, onion, chilies, salt, pepper) in a small bowl.
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13
Remove the Walkman from the grill. You can serve them on the skewers or slide them off and chop into bite-sized pieces.
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14
Serve immediately while hot and smoky with the spicy vinegar on the side.
💡 Chef's Tips
Cleanliness is key: Use a small kitchen torch to singe off hard-to-reach hairs in the ear canals before boiling. Don't overcook during the boiling phase; if they become too soft, they will fall off the skewers on the grill. Banana ketchup is the secret ingredient for that authentic Filipino street food sweetness and vibrant reddish hue. If you don't have a charcoal grill, a cast-iron grill pan on high heat works, but you'll miss the signature wood-smoke flavor. For an extra kick, add a tablespoon of hoisin sauce to the marinade for added depth.
🍽️ Serving Suggestions
Serve as 'Pulutan' alongside an ice-cold San Miguel Pale Pilsen or your favorite lager. Pair with a side of 'Achara' (pickled green papaya) to cut through the richness of the pork. Serve over hot steamed white rice or garlic fried rice for a full meal. Provide plenty of the spicy vinegar dipping sauce; the acidity is essential for balancing the fatty texture. Great as a topping for Sisig if you have leftovers!