Paul doesn't like to waste any cut of meat! These pigs ears make the perfect snack, washed down with a bottle of beer.
In a large heavy based saucepan, cover the ears and snout with cold water. Bring up to a boil, then remove from heat. Drain the ears and snout, and discard the water. Rinse the ears and snout with fresh water and clean the saucepan to remove any scum.
Place the ears and snout back into the saucepan, cover with fresh cold water and add the rest of the ingredients to the pan. Bring to a boil, then reduce to simmer for 2 hours, or until you can pierce a knife through them easily. Remove when tender and pat dry to remove any braising liquid.
For the chilli salt, mix all of the ingredients together in a mortar and pestle and grind to a fine powder. Transfer the chilli salt to a large mixing bowl and set aside.
In a large heavy based saucepan, heat up the oil to 180C.
Slice the ears and snout into thin pieces. Dust with corn flour and shake off any excess. Deep fry for 2 minutes, or until golden brown and crispy.
Place the ears and snout into the bowl of chilli salt and toss to cover.
Nutritional analysis per serving (72 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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