Crispy Pig Ears Recipe

Clean and prepare

Rinse pig ears under cold water and trim any excess hair or cartilage pieces. Pat dry with paper towels. If ears are very large, halve them lengthwise so they are 2–3 mm thick at the thinnest edge.

Simmer to tenderize

In a large saucepan or pot, combine 2 liters water, 1 cup white vinegar, 2 tablespoons kosher salt, 2 bay leaves, 1 tablespoon whole black peppercorns and 4 crushed garlic cloves. Bring to a simmer over medium heat. Add the pig ears, making sure they are submerged. Reduce heat to maintain a gentle simmer and cook until the ears are tender and the cartilage yields when pressed, about 90 minutes. Skim any foam occasionally.

Cool and dry

Remove ears from the poaching liquid and transfer to a wire rack set over a sheet pan. Let cool to room temperature. For best crispness, refrigerate uncovered for at least 2 hours or up to overnight to dry the surface.

Slice

If not already halved, slice each ear into 1/4–1/2-inch (6–12 mm) strips crosswise or on the bias to create pieces that will crisp evenly.

Fry until crispy

Heat 1 cup neutral oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering and 350°F (175°C) if using a thermometer. Working in batches to avoid crowding, add pig ear strips in a single layer and fry, turning occasionally, until golden brown and very crisp, 3–6 minutes per batch depending on thickness. Use tongs to turn pieces for even browning.

Drain and season

Transfer fried pig ears to a paper-towel-lined tray or wire rack to drain. Immediately sprinkle with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper while still hot so seasoning adheres.

While the ears cool, halve the Sun Gold cherry tomatoes if whole and place them in a bowl. Add torn basil or micro basil, 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently and set aside to macerate briefly (10–15 minutes) so juices bloom.

Combine and emulsify

In a small bowl or jar, whisk together 3 tablespoons smoked maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 minced shallot. Slowly drizzle in 1/4 cup smoked olive oil (or extra virgin olive oil) while whisking briskly to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add more vinegar for brightness or more maple for sweetness).

Optional smoke

If you have a smoking gun or liquid smoke, add a tiny drop (1/8 teaspoon) or a brief cold smoke to reinforce the smoked note — use sparingly so it doesn't overpower the vinaigrette.

Place a portion of crisp pig ear pieces on a serving platter. Spoon the macerated Sun Gold tomatoes and torn basil beside and over the ears, letting some juice mingle with the pork crisp. Drizzle 2–3 tablespoons of the smoked maple vinaigrette over the pig ears and tomatoes, or serve the vinaigrette on the side for dipping.

Garnish with microgreens and thin lemon wedges for brightness. Serve immediately so the pig ears remain crunchy.