Offalicious. Crisp fried Gypsy Pig ears scented with mandarine, seasoned with Merkén & Sriracha salt. A New Year treat with a glass of The Hills cider.
I used the same spice mix on popcorn with Myrtleford butter last night. It’s a bit addictive.
Merkén. a Chilean Mapuche spice blend, is smoked ground goat horn chilli with cumin & coriander.
Sriracha salt is easy to make by mixing Thai Sriracha chilli sauce into coarse salt and drying it out. I mixed the two seasonings, adding a tiny amount of caster sugar to the blend.
The resulting seasoning would also be a good BBQ meat rub or added to baked potato’s.
My tip for crisping the ears and reducing spatter is to dry them uncovered in the fridge after softening them in the pressure cooker. Then roll the pork in potato starch and rice flour before frying in a heavy skillet of hot oil.