Continuing with the whole animal theme this summer I give you a tasty little number here for pig ears. Yes the ears. Not just for dog chewies anymore. Now there are a lot of ways you can go about this. They have to be boiled first to make them tender enough to eat. You can do this in just water or a court bouillon. The CB depends on you, there are hundreds or combinations, but for this recipe, simple water works well enough. You want to simmer them long enough to have the skin peel off them.Here I am peeling off the skin dramatically to show you where you want the ears. You don’t want to remove the skin. This took about an hour and a half. Keep the liquid for stock later. Once the ears are poached, place them on a piece of parchment paper on a plate. Place another piece on top of the ears and put a plate on top of that and chill for a few hours. Next make a hot wing sauce by combining butter to your favorite hot sauce and whisking together over medium heat.
When your ears have cooled julienne them and coat with corn starch.Why corn starch and not flour? It will add a crispiness and thicken the sauce as well, learn a lesson or two of simplicity from that ;local Chinese place down the street form you. Next get a saute pan and coat the bottom with about a half inch of oil and get it smoking hot. Drop in your shredded ears. Toss until crispy and I mean crispy! Remove form the heat and place on a paper towel to drain. Next up Julienne some veges. I used green and yellow squash and carrots as they are what I had laying around. If you have a mandolin this takes a few seconds, if not, get that chefs knife out and get to slicing bitch! Heat up your wing sauce (hold the coke el wingador) and toss your ears in the sauce until they absorb the sauce, this is the secret of good wing joints. They just do not toss the product with the sauce. Next get a leaf of lettuce and place a pile of your vegetables on and top with some ears. Roll that shit up and eat it like you are on the streets of PR, cheers.