In a pressure cooker, put in water, salt, star anise, brown sugar, dark soy sauce and red wine. Bring to a boil.
Once boiling, add in pig ears and mix well with the liquid. Seal the pressure cooker once it comes back to boil. Cook for 40 minutes on medium heat.
Take away from heat and let it depressurize. When ready, take out the ears and let it cool. When you are able to touch, cut up into 0.5-1 inch strips.
In a large pan, under medium-high heat. Add in oil, garlic and onions. Cook until onions are translucent.
Put in pig ears, vinegar, pepper, oyster sauce, 1/4 cup water and 3/4 cup of the cooked marinate. Mix well.
Cook until boil, stirring frequently. Serve hot and Enjoy!
Marinated Pig Ears is an Asian delicacy, there are many variant of how people cook this. A more typical way is this is usually served as a cold appetizer however this recipe is something my Dad cooks and it’s more of a twist to it and more of a Filipino version of it. It’s cooked similar to an adobo recipe with the key ingredients of making it have a vinegar taste to it. It’s not for everyone or something you eat on a daily basis but I think it’s great and usually serve on special occasions. It’s not the easiest of recipes to make mainly due to it’s multi-step process however it’s not that hard either when you know what to do or expect. Overall it’s an interesting dish and if you are adventurous enough to try, it’s definitely worth it.