Fried Pig Ears with Hot Sauce

TOTAL TIME: 4 hr 35 min
Prep: 20 min
Inactive Prep: --
Cook: 4 hr 15 min
 
YIELD: 10 servings
LEVEL: Intermediate

ingredients

PIG EARS:
HOT SAUCE:
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the pig ears: Place the pig ears, carrots, garlic, celery, bay leaves onions and thyme in a large pot, and cover with water. Bring to a boil, and then turn the heat down to a simmer. Cook until the ears can be pierced easily with a knife, 4 hours.

For the hot sauce: Meanwhile, preheat the oven to 350 degrees F. While the ears cook, roast the garlic, peppers, jalapenos, onions, habaneros and bay leaf, 45 minutes.

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.

Remove the ears from the stock, discard the vegetables and reserve the stock for later use. Place the pig ears on a sheet pan and cool in the refrigerator.

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.

Notes

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.