Crispy Smoked Blue Pig Ears

Crispy Smoked Blue Pig Ears

prep time

minutes
cook time

minute
servings
16

Ingredients
















Cooking Instructions

1

Place pig ears in braising pan. Pour stock over and layer with bacon, thyme, bay leaves, salt and pepper. Cover and cook slowly for 15 hours, until very soft. Remove from braising liquid and cool in single layer. (Stacking causes them to stick together.)


2

Heat oven to 275°F. Cut pig ears in julienne strips. Dredge in tapioca flour. Heat oil in deep pot or deep fryer to 400°F. Fry pig ears in batches until crisp, about 2 minutes. Place on paper towels to drain. Keep warm in oven.


3

Melt butter in a large skillet. Add garlic, Sriracha, cilantro and lemon juice, stirring frequently, until hot. Add pig ears; toss to coat. Place on individual serving plates, divide and sprinkle blue cheese over top. Serve immediately.


Ingredients
















Cooking Instructions

1

Place pig ears in braising pan. Pour stock over and layer with bacon, thyme, bay leaves, salt and pepper. Cover and cook slowly for 15 hours, until very soft. Remove from braising liquid and cool in single layer. (Stacking causes them to stick together.)


2

Heat oven to 275°F. Cut pig ears in julienne strips. Dredge in tapioca flour. Heat oil in deep pot or deep fryer to 400°F. Fry pig ears in batches until crisp, about 2 minutes. Place on paper towels to drain. Keep warm in oven.


3

Melt butter in a large skillet. Add garlic, Sriracha, cilantro and lemon juice, stirring frequently, until hot. Add pig ears; toss to coat. Place on individual serving plates, divide and sprinkle blue cheese over top. Serve immediately.


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