Crispy Fried Pig Ear Strips

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by pentail, Feb 8, 2014.

  1. pentail

    pentail Bacon Staff Member

    11,282
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    Sep 25, 2002
    Savoring the smoke
    Used this recipe from Garden and Gun Magazine. http://gardenandgun.com//blog/super-bowl-snack-crispy-pig-ears


    Where they good? Absolutely sublime! Maybe the most outstanding piece of porcine goodness I have ever put in my mouth. Imagine a cross of bacon, fried chicken and fresh out of the fryer pork cracklins.

    Were they worth the 21 or so hour cook time? I don't know. Ask me again in a few days when the flavor lingers on my mind but the memories of the work have faded.

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  2. Brutus Hedgeapple

    Brutus Hedgeapple 10 pointer

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    Jul 30, 2002
    South Central Ky.
    Man, I'd tear them up. Crisy, crunchy, porky, awesomeness!
     
  3. KYBH4Life

    KYBH4Life Banned

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    Feb 13, 2011
    21 hour cook time!!??
     
  4. pentail

    pentail Bacon Staff Member

    11,282
    5
    Sep 25, 2002
    Savoring the smoke
    yep, fifteen minute boil, 20 hour braise time sealed up in a pan with garlic, onions and what not, 15 minute bake at 400 to dry them out, into the fridge for a few hours to cool. Then you slice, dip in buttermilk and seasoned flour and deep fry.
     
  5. tyshe17

    tyshe17 12 pointer

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    May 4, 2007
    Looks great...but that is a lot of work for a little bit of food.
     
  6. trust me

    trust me Troubled Loner

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    Nov 27, 2004
    Jerkwater, KY
    What is a braise?
     
  7. pentail

    pentail Bacon Staff Member

    11,282
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    Sep 25, 2002
    Savoring the smoke
    Put it in a deep pan with an inch or so of water, in this case some onion garlic and a few other things for flavor, and seal them up tight so that the liquid can't escape. Usually they get cooked for a long time.
     
  8. trust me

    trust me Troubled Loner

    17,066
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    Nov 27, 2004
    Jerkwater, KY
    I don't know...pork rinds are two bucks at the store. Only prep needed is to rip the plastic wrap off.
     
  9. KYBH4Life

    KYBH4Life Banned

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    Feb 13, 2011
    I investigated this for rabbit recipes and it's almost the same thing as using a crock pot. I browned and braised some rabbit last week in a cast iron bean pot. The rabbit tasted great and was tender as could be but I did not like how the breading just turned to mush. Will try it again this week with no breading. I may brown, braise, and then grill it.
     
  10. ez

    ez 8 pointer

    your getting down to eating everything x-cept the "squeal"......lol...........like it...
     
  11. pentail

    pentail Bacon Staff Member

    11,282
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    Sep 25, 2002
    Savoring the smoke
    Try braising in the same skillet you brown in. Brown in oil, add a little water, chicken stock, or, for a German flair, a little beer. Cover tightly with lid and let simmer for a bit, then take lid off and turn up the heat a bit. As the water evaporates, the crust will begin to brown and crisp back up
     
    Last edited: Feb 10, 2014
  12. C.L.Button

    C.L.Button 12 pointer

    6,809
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    Jan 27, 2005
    Derby City Jungle
    If u do this be very careful on how high u turn up the heat. As the last of the water evaporates it most likely will splatter. Best to use a screen on top of the skillet to prevent getting burnt or making a huge mess.
     
  13. WildmanWilson

    WildmanWilson 12 pointer

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    Dec 26, 2004
    Western Ky.
    Looks good but it would cost 50 buck in propane or electricity to cook it 20 hours...WOW!
     

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