Hot, Crispy Pig Ears on White Bread from Meat Manifesto by Andy Fenner
Of all parts of a pig, the ears are sadly forgotten. Tails, cheeks, even trotters are championed by chefs, but the ears…well, they’re not often seen. I use them in the Fromage de tête but,...
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Ingredients
- 4 pig ears, confit, cut into strips
- pickles
- canola oil for deep-frying
- 2–3 cups dried breadcrumbs
- Sriracha sauce, to season
- 10 slices white bread, buttered
- 1 Tblsp five spice powder
- cake flour, for dusting
- 3 eggs, beaten
- Salt
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