Salt & Pepper Fried Pig Ears

by Jefferson Munroe

After following THE S.P.P., this recipe makes for a great bar snack, salad topper, or pancetta replacement in your next pasta dish. The aromatics can be adjusted according to the season: think spring onions, garlic scapes, red onions, or leeks. The spice rub can move about as well. Replace the chipotle powder with ground ginger and Chinese Five Spice to give the ears a totally different take. Texturally, the fried pork skin and rice flour give to a chewy center. Think pork gummy bears, and you’re on the right track.


  • 2 pig ears
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • ½ cup rice flour
  • 1 Tbsp. chipotle powder Oil for frying
  • Fresh herbs, to taste
  • 1 tsp. salt
  • Additional salt, to taste
  • Pepper, to taste
Salt & Pepper Fried Pig Ears

Jocelyn Filley

When thinly slicing the ears lengthwise, the slices may seem long. But once the slices hit the fry pan, they will curl up, so don’t alter the size of the slices.

Pile the pig ears, onion, carrots, celery, and fresh herbs into a pot and cover with water. Skim any scum from the surface and season with salt to taste. Bring to a boil and simmer covered for two or three hours until the ears are quite soft but not falling apart. Drain the ears, saving the stock for the precious gelatin. Place the ears on a flat cutting board or pan and weight them down to flatten for 30 minutes. Allow to cool further in the fridge overnight or until the skin is cool and dry.

Thinly slice the ear lengthwise. Heat oil ½-inch deep in the skillet to 300°F. Mix rice flour, chipotle powder, and the teaspoon of salt in a bowl. Toss ear slices in flour mixture until coated, remove any excess flour from ears, and fry them in oil until golden brown. Remove with a slotted spoon, toss with salt and plenty of pepper, and drain on a paper towel. Enjoy.