FRIED PIG EARS RECIPES

Steps:

• Mix fish sauce, sugar, pepper, salt and whiskey together in a bowl. Add pig ears and stir to coat. Cover and let marinate overnight in the refrigerator.
• The next day, pour the ears and marinade into a pot. Add water to cover if necessary and simmer until tender—roughly four hours. Once tender, remove the ears from the pot and let cool.
• Using kitchen shears, cut the ears into strips and toss lightly in cornstarch. Fry at 350 degrees. Toss with spice mix and salt as soon as they come out of the fryer.
• Garnish with scallions and cilantro and serve with sweet chili sauce for dipping.

Steps:

• For salsa verde, process ingredients in a blender until smooth. Season to taste and refrigerate until ready to serve.
• Preheat oven to 120C. Combine pig’s ears, apple juice, ginger beer, Port, red wine, ginger, sage, spices and 1.25 litres water in a large casserole, bring to the boil, cover and braise in oven until ears are tender (1½ hours). Cool in stock, then remove and arrange in a single layer on a tray lined with baking paper and refrigerate until chilled (2 hours).
• Place flour, egg and crumbs in separate bowls. Halve pig’s ears, then dust all in flour and tap off excess. Dip into egg and then breadcrumbs, firmly pressing on crumbs. Set aside or refrigerate until required.
• Preheat oil in a deep-fryer to 160C. Deep-fry ears in batches until golden brown (1-2 minutes, take care, hot oil will spit). Drain on absorbent paper and serve hot with salsa verde.