Embrace the nose to tail philosophy of sustainable eating with tender slow cooked pig ears that are cut into strips, fried until super crispy, and tossed in a spicy buffalo sauce for a unique appetizer.
Prep Time 10minutes
Cook Time 3hours15minutes
Total Time 3hours25minutes
Author Karrie | Tasty Ever After
1 ½poundspig ears(about 5 or 6), local farm raised, organic, and grass-fed preferred
Wash pig ears thoroughly and scrape off any hair, if necessary. Place pig ears in a large pot and add the garlic cloves, thyme, and peppercorns. Fill pot with water until it just covers all the ears. Bring to a boil, then reduce heat to a simmer. Cover pot with a lid and simmer until ears are fork tender, about 3 hours. Check the pot a couple of times to make sure the ears are completely covered by water at all times while cooking.
Remove cooked ears to a cooling rack to cool and reserve stock for a later use. Once cool, dry the ears and place in covered container in the refrigerator overnight.
When ready to fry, fill a large pot with 3-4 inches of oil and heat over medium-high heat until temperature reaches 350F/176C degrees. While the oil is heating, remove ears from the refrigerator, pat dry with paper towels (if necessary), and cut into ¼" strips. Fry strips in batches (don't overcrowd) for 2-3 minutes, until crispy and golden brown, and remove to a rack or paper towels to drain.