Embrace the nose to tail philosophy of sustainable eating with this Crunchy Buffalo Pig Ear Recipe. Strips of local farm raised slow cooked pig ear are fried until crispy and tossed in a spicy buffalo sauce for an unique appetizer!
WTF?! Is probably what you thought after reading the title of this recipe. When I told my own open-minded-about-all-kinds-of-foods Mother about this recipe, she replied “You can eat pig ears?” Yes, you can eat pig ears. People eat them all over the world, but in America, only really cool people eat them.
Sustainably and what it means for everyone…
Sustainably to me has become much more important, since moving to an area full of local farms. I try to purchase as much of our food as possible from farms (aka: within our budget) and that means we eat the less desired cuts often. Let’s face it, eating farm-to-table can’t always be as pretty as these braised lamb shanks. It’s also completely normal to feel uncomfortable when thinking about eating unfamiliar parts of an animal that don’t come in the nicely wrapped up packages at the grocery store.
Adopting a nose-to-tail approach to eating is a wonderful way to broaden your culinary horizons while also honoring the ultimate sacrifice made by these animals that are raised for our consumption. It’s more sustainable, less wasteful, and…from a strictly selfish viewpoint…the uncommon cuts can be the tastiest bits around (and the least expensive)! It’s so much better to appreciate the whole, not just the pretty pieces.
I’m no stranger to pig ears. I’ve eaten braised pig ear strips in Chinese restaurants numerous times and have always loved them. Sliced thin and served cold tossed in a light sesame oil dressing, the strips have a chewy texture with a bite and are delightfully delicious.
After a recent trip to my favorite local farm, I bought some ears with the full intention of making my favorite Chinese salad at home…until I talked to my good friend Dawn and she told me about the crispy buffalo pig ear strips she ate one time. Well, you don’t have to tell me twice, I’m making spicy crunchy ears!!
How to make crispy pig ears!
Pig ears contain lots of collagen, so they must be braised low and slow, in a liquid, until tender (about 3 hours). The inside will never be fall apart tender, but the outside will be. When ready, just dry off the ears, cut into strips, and fry them as-is in hot oil. No coating is needed! The outside of the ear strips get super crispy, just from the oil frying the skin.
Hope you give this crunchy buffalo pig ear recipe a chance and try them at home! Don’t forget they are Paleo and gluten free too! Plus they make great game day eats all weekend long.
- 1 1/2 pounds pig ears (about 5 or 6), local farm raised, organic, and grass-fed preferred
- 2 whole garlic cloves , peeled
- 1 teaspoon dried thyme
- 1 teaspoon black peppercorns
- water
- oil for deep frying
- 1/2- 1 cup buffalo sauce , homemade or store bought
- 1 cup blue cheese dressing , as a dip for the strips
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 1/4" 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.
- Place all the strips in a bowl and mix with the buffalo sauce. Serve immediately with homemade blue cheese dressing!
Girl, you are the only one who can make pig ears look as good as this! I must be one of the cool kids because I love crunchy buffalo pig ears too. If people would just take their mind off what it is for a second and just eat it, anyone would be a believer in the awesomeness that is pig’s ears. Served with a cold beer and you’re set for a train to flav town
I’m a total believer in the nose to tail approach too; whenever I watch a cooking show on tv or see a restaurant or someone using all the parts, I have so much respect. Anyone can make the more attractive pieces shine, but using the not so popular ones is truly special and I love how ALL the animal is used, no wastage.
I’m really happy you posted this one and cute title Thanks for the shout out too! Pinned!
P.S. That deadly blue cheese dressing is not optional. Yummmmmmm XOXOXO
Thanks Dawn and totally agree!
I love you. Yes I do. However. Nope. Can’t do this one. I don’t eat pigs (well, except wild boars)…. So this is a no go for me. Although, if it were wild boar – then I probably would try. I am so freakin’ weird. Wild boar = pig. HAHAHAHAHAHAHAHAH! Dumb ass. Common GiGi.
I have to be totally honest…we raise our own pigs and even do all the butchering and processing. We try to not waste anything, but I have not ever used the ears! I’ll think about it….but this is a bit of a stretch for me…..I’ll keep you posted if I give it a try!
OMG, I love pig ears! I’ve had them a handful of times and they are always tasty. Now I just have to find them in the store to try this recipe.
It’s funny you mention the recipe coming up in a google search. I’m still a new blogger so haven’t spent much time considering whether or not my recipes will come up in a search. I suppose I should think about this, but I guess for now I am just focused on getting more posts so my website doesn’t look to bare!
I have some pig Ears but won’t eat them. Someone gave them to me. I’m going to make them for my dogs and let them enjoy it
They will love them Denise, but minus the buffalo sauce, right? lol!