Fried Pig Ears with Hot Sauce
Fried Pig Ears with Hot Sauce
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1930
- Total Fat
- 158
- Saturated Fat
- 20
- Carbohydrates
- 64
- Dietary Fiber
- 5
- Sugar
- 30
- Protein
- 54
- Cholesterol
- 186
- Sodium
- 2172
- Total: 4 hr 35 min
- Active: 1 hr
- Level: Intermediate
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1930
- Total Fat
- 158
- Saturated Fat
- 20
- Carbohydrates
- 64
- Dietary Fiber
- 5
- Sugar
- 30
- Protein
- 54
- Cholesterol
- 186
- Sodium
- 2172
- Total: 4 hr 35 min
- Active: 1 hr
Ingredients
Pig Ears:
5 pounds pig ears
4 carrots
4 cloves garlic
3 stalks celery
2 bay leaves
2 onions
2 sprigs thyme
2 tablespoons salt
2 cups cornstarch
1 gallon vegetable oil or safflower oil
Hot Sauce:
10 cloves garlic
10 red bell peppers
5 jalapenos
3 onions
2 habanero peppers
1 bay leaf
12 cups white wine vinegar
1 cup sugar
2 tablespoons salt
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.
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