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  1. Crisp, crunchy, rich porky ears of wonder. Because we’rer a nose-to-tail household we respect the life of the animals we eat by including offal, so as little is wasted as possible. Pigs ears are delicious treat fried like this and dusted with my spicy cayenne salt.

    I pressure cook the ears in my homemade stock then dry them out and cool them. Usually I leave them for 24 hours to firm up, then chop and fry them in a hot iron skillet. The oil tends to spit so if doing a large batch I’ll use my covered deep fryer.

    When they’re done they dance with my freshly ground cayenne salt which includes coriander, cumin, allspice, cayenne, smoked paprika, sugar and more. Finger licking good.

    (Taken with Instagram)

    Crisp, crunchy, rich porky ears of wonder. Because we’rer a nose-to-tail household we respect the life of the animals we eat by including offal, so as little is wasted as possible. Pigs ears are delicious treat fried like this and dusted with my spicy cayenne salt.

    I pressure cook the ears in my homemade stock then dry them out and cool them. Usually I leave them for 24 hours to firm up, then chop and fry them in a hot iron skillet. The oil tends to spit so if doing a large batch I’ll use my covered deep fryer.

    When they’re done they dance with my freshly ground cayenne salt which includes coriander, cumin, allspice, cayenne, smoked paprika, sugar and more. Finger licking good.

    (Taken with Instagram)

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