Pad Thai Pig Ears
"Courtesy of Jorel Pierce, Euclid Hall"
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
3
ingredients
-
For the Pad Thai Chili Sauce
- 2 cups fish sauce
- 1⁄2 cup dried baby shrimp
- 1 cup lime juice
- 1 cup distilled white vinegar
- 1 1⁄4 quarts pork stock
- 2 cups sugar
- 1 cup sambal oelek chili sauce
- 1 lb tamarind pulp, seedless
- 3 ounces garlic, Chopped
- 1⁄2 ounce dried Thai chiles
-
For the Julienne Braised Pig Ears
- pig, ears Cartilage intact, julienned
- whole fresh cilantro stem
- whole mint sprig
- chopped scallion
- toasted peanuts (gently broken)
- lime
- mung bean sprouts
- whipped egg
directions
-
For the Pad Thai Chili Sauce:
- Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store.
-
For the pig ears:
- Flash fry the pig ears after dredging in ‘Oyster’ flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.).
- Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears.
- Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the “Pig Ear Pad Thai”.
Questions & Replies
-
Did you braise the ears before you julienne them? If so, how long and in what liquid? -
What is 'oyster flour'
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RECIPE SUBMITTED BY
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United States
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