I wouldn’t call myself a huge fan of cartilage and was never really all that into say the lechon’s ears and tail, that some others just absolutely consider to be the must have parts of the roast. But with a bunch of lechon ears in the test kitchen, I decided to deep fry a few of them, chop them up and top a familiar salad of shredded green mango (here a bit yellow but still sour) and sliced tomatoes with a patis (fish sauce), bagoong (shrimp paste) and vinegar dressing. I have to say, it tasted pretty good. The crispy/chewy ears against the sour and salty salad were a very appealing match to me and many of the crew who sampled the dish.
Not sure how the general public feels about gnawing on ears, but if the popularity of sisig is any gauge, a lot of folks would like to try or avidly enjoy a bit of cartilage every now and then. :)