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Ingredients
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Pig Ears
Smoked Aioli
Method
Pig Ears
- 1
Clean and Simmer
Rinse the pig ears under cold water and trim any excess hair or cartilage bits. Place the ears in a medium pot and add 4 cups water, 1 cup apple cider vinegar, 2 tablespoons kosher salt, 2 bay leaves, and 1 tablespoon whole black peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low, cover partially, and simmer until ears are tender but not falling apart, about 1 hour to 1 hour 15 minutes. They should be pliable and easily pierced with a skewer.
- 2
Cool and Dry
Remove ears from the poaching liquid and let cool on a wire rack until they are comfortable to handle (15–20 minutes). Pat them very dry with paper towels — thorough drying is essential for a good blackened crust.
- 3
Prepare Blackening Spice
In a small bowl combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Mix until uniform.
- 4
Score and Oil
Using a sharp knife, lightly score the skin side (and optionally the cartilage side) of each ear with shallow diagonal cuts to help the seasoning adhere and to increase crispness. Brush each ear with about 1/2 tablespoon neutral oil so the spice rub sticks.
- 5
Blacken
Heat a heavy cast-iron skillet or griddle over medium-high to high heat until very hot (about 5 minutes). Add 1 tablespoon butter and 1 tablespoon neutral oil, swirl to coat. Working in batches if needed, place the pig ears in the hot skillet. Immediately sprinkle the blackening spice evenly over the top side. Press gently with a spatula and sear until a dark crust forms, 2–3 minutes per side. Flip, season the other side, and sear another 2–3 minutes until both sides are deeply browned and crisp at the edges. Reduce heat slightly if spices are at risk of burning.
- 6
Rest and Slice
Transfer seared ears to a cutting board and let rest 3–5 minutes. Slice each ear into 1/4–1/2-inch strips or bite-size pieces against the grain for easier chewing.
- 7
Smoked Aioli
- 8
Combine
In a medium bowl whisk together 1 cup mayonnaise, 1 teaspoon smoked paprika, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon olive oil and 1 teaspoon liquid smoke (if using). Whisk until smooth.
- 9
Season
Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Adjust lemon, salt, or liquid smoke to preference — add more lemon for brightness or more liquid smoke for a stronger smoky note.
- 10
Rest
Stir in 1 tablespoon finely chopped fresh chives if using. Refrigerate the aioli at least 20 minutes to let flavors marry; it can be made up to 24 hours ahead. Bring to cool room temperature before serving if chilled very cold.
- 11
Serve
Spoon the smoked aioli alongside the blackened pig ears as a dipping sauce or drizzle it lightly over the sliced ears. Garnish with additional chopped chives and extra smoked paprika if desired.