Got crispy pig ears?

One strange item in my freezer is ziplock bags full of pig ears that I stock up for the mind numbingly slow post call days when I can make this delicious snack.

Pig ears is a common cold dish in Chinese cuisine. It’s usually braised whole, cut into thin slices and tossed in a spicy oil dressing. I was inspired however by the fried crispy ears served at Buca in Toronto. Although as much as I love the texture and crunch, i didn’t like the heaviness of the oily coating. Thus I came up with my own cheat.

With any skin-heavy animal part, the most important thing is to braise it for a long time to break down the tough skin and subcutaneous tissue. The collagen that’s released in the process also makes the braising liquid thick and gooey. Baking crisps up the outer skin. The subQ tissue would still be soft and melt-in-your-mouth from the braise, and the cartilage provides a decent crunch. Served with oven roasted cauliflower and spicy yogurt dip in featured photo. I do eat veggies.