Simmer cleaned pigs' ears (one kilo) in one bottle bear, one boullion cube (or a tbsp chicken powder), one tsp black peppercorns, one sliced onion and one tbsp crushed garlic. When the ears are tender enough to pierce with a fork, but not falling apart, take out of the pot and cool.
Slice the beer-stewed ears into one-inch-wide strips, and thread through bamboo BBQ skewers. Brush with a marinade of banana catsup, the stewing liquid, and crushed chili, and broil over hot coals.
