Appetizers » Crispy Fried Pigs' Ears
In this video, Chef Rob Evans of Hugo's in Portland ME shows us that braised, dehydrated and deep fried pigs' ears are worth the effort. There are a few stages to making them but the finished product is a snack lover's dream. Crispy and salty but not greasy, they're all about serious pork flavor.
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Comments (1)
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Posted Saturday, September 7, 2013, at 10:42 am by nimbinpaul:These are unbelievably good...Im a massive fan of pork crackling (the expanded pig skin kind, not the roast pork kind). I use the same process with dehydrating skin, but this is a lot easier as the prepping of the skin is trickier. Also the puff was lighter. Thanks for putting this technique out there. My pigs ears fell apart after 3 hours...definitely think I had the simmer too rolling, next time I'll use the overnight oven method.
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