Fried Pig Ears with Fried Duck Egg

ingredients

Pig Ears

2 POUNDS PIGS EARS
1 cup mirepoix
1 Bouquet garni
As needed kosher salt

Lime Chile Vinaigrette

1 1/2 cups lime juice, fresh squeezed
1 cup chili-garlic paste
1 1/2 teaspoons kosher salt
1/4 cup green onion, 1/8” cut
1/4 cup cilantro, chopped

Preparation

Cooking Directions

Pig Ear Preparation:
  1. Clean pig ears of any extra hair, use a disposable Bic razor
  2. In a large stock pot, add pig ears, mirepoix, bouquet garni and salt
  3. Cover the ingredients with plenty of water, bring to a simmer
  4. Cook for 24 hours adding water as needed
  5. After 24 hours remove the ears and let cool
 
Vinaigrette Preparation: 
  1. In mixing bowl combine all ingredients and mix well to combine, set aside

Serving Suggestions

Plating:
  1. Cut cooled ears into ¼” strips
  2. Submerge ears into 370ºF deep fryer and cook until crispy. I like peanut oil or lard
  3. In mixing bowl, add crispy pig ears and toss with vinaigrette
  4. In center of 4 plates or bowls, divide and place ears into 4 equal portions
  5. Top ears with 1 fried duck egg and move fast as this dish best served hot