Pig Ears Recipe

Clean and trim

Rinse the pig ears thoroughly under cold running water. Using a sharp knife, trim off any excess fat, cartilage tips if desired, and any stray hairs. If the ears have visible hair, singe briefly with a kitchen torch or carefully with a gas flame and rinse again.

Initial blanch (optional)

Place the cleaned pig ears in a large pot and cover with cold water. Bring to a gentle boil for 5 minutes, then drain and discard that water. This step removes impurities and helps with clarity of the braising liquid.

Simmer until tender

Return the pig ears to the pot and add 3 liters of fresh water, 2 tablespoons salt, bay leaves, peppercorns, crushed garlic cloves, and the quartered onion. Bring to a gentle simmer over medium heat, then reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours or until the ears are tender when pierced with a skewer but still hold their shape. Skim any foam occasionally.

Cool and slice

Remove the ears from the braising liquid and let cool slightly on a cutting board until you can handle them. Pat dry with paper towels. Slice each ear crosswise into ¼- to ½-inch (6–12 mm) strips or leave whole if you prefer to crisp the edges.

Prepare finishing sauce

In a small bowl whisk together the apple cider vinegar, soy sauce, and honey (or brown sugar). Set aside.

Crisp the pig ears

Option A – Pan-fry: Heat 2 tablespoons butter and 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the sliced pig ears in a single layer (work in batches so you don't overcrowd). Fry 3–5 minutes per side until edges are browned and slightly crisp. Option B – Deep-fry: Heat the remaining oil in a deep pot to 350°F / 175°C and fry slices in batches 2–4 minutes until golden-brown and crisp at the edges. Drain on paper towels.

Finish with sauce

Return the crisped pig ears to the skillet over medium heat (wipe out excess oil if deep-frying and add 1 tablespoon oil). Pour the prepared vinegar-soy mixture over the ears, add the remaining butter and the soy-honey pan juices, and toss or stir for 1–2 minutes until the sauce is glossy and coats the ears. Stir in chopped parsley, adjust seasoning with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper, and add red pepper flakes if using.

Rest

Remove from heat and let rest 2 minutes so the sauce adheres to the ears.

Transfer the pig ears to a serving platter, sprinkle additional parsley if desired, and serve immediately with lime or lemon wedges and pickled vegetables or quick slaw on the side for contrast.

Leftovers: Store cooled pig ears in an airtight container in the refrigerator up to 3 days. Reheat in a hot skillet to refresh crispness.