Crispy Pig Ears with Chilli Sauce

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Evenly thin sliced strips of pig ears are first slow cooked in a pot water with garlic, peppercorns and herb, then fried in ghee until crispy and served with chilli sauce. Don’t fear the pigs' ear. People all over the world eat them and they are considered a delicacy in some parts of the world. It’s putting the whole pig to good use and more sustainable, less wasteful and they are less expensive too. In China, pig's ears are braised with innards and served as an appetizer. In Japen, they are pickled or sauteed with vegetables. Europeans also like pig ears boiled, stewed, smoked or roasted. The crunchy cartilage along with the chewy gelatinous skin and meat...you really have to try it to know the taste.
Pig ears contain lots of collagen, so they must be cooked low and slow. Cover the pig ears in water and cook until tender (2.5-3 hours) before frying them.

 

3-4 / 600 g Pig ears, preferrable organic and local raised Water 2-3 Garlic cloves , peeled 1 tsp Dried thyme 1 tsp Dired oregano 2 Bay leaves 1 tsp Black peppercorns 2 tsp Salt 500 g Ghee for deep frying Salad to serve Chilli sauce to serve (homemade or storebought)

1. Wash the pig ears thoroughly and scrape off any hair. Fill a large saucepan with water and bring it to a boil. Once the water is boiling, gently place the pig ears into the saucepan and parboil them for 5 minutes. This process is to remove any potential scum or impurities.
2. Remove the pig's ears from the boiling water and place them into another saucepan. Add enough water to cover the ears. Add garlic cloves and spices. Bring it to a boil. Add in black pepper and salt, then reduce heat to a simmer. Cover the saucepan with a lid and simmer until they are fork tender, 2.5-3 hours, checking a couple of times to make sure the pig ears are still submerged. Remove the pig ears and place them on a wire rack to cool. Discard the liquid or use it as stock.
3. Onc cool, dry the ears with paper towels and place in covered container in the refrigerator overnight.
4. Dry the pig ears again with some paper towels and cut into thin strips.
5. Fill a large saucepan with ghee and heat over medium-high heat until ghee melts and temperature reaches 350F/180C degrees. Fry strips in batches (don't overcrowd) for 3-4 minutes until crispy and golden brown. Drain, season and serve them on a bed of salad with some homemade chilli sauce.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com