Place all of the roasted ingredients in a large pot and cover with the vinegar and 1 gallon water. Bring to a boil and cook for 20 minutes. In batches, puree the contents of the pot in a blender until smooth. Then add in the sugar and salt.
In large pot heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Once the ears are cool, thinly slice and place in a large bowl. Coat the ears with the cornstarch. In small batches, fry the pig ears for 3 to 4 minutes, stirring with a slotted spoon stir to make sure they do not stick together. Remove the ears with a slotted spoon and place in a medium bowl lined with paper towels. Season with salt, and toss to evenly coat. Repeat with the remaining ears. Serve immediately with the hot sauce.