J
Jeanh
Guest
INGREDIENTS
Pork ears – 700 g (1.54 lb.)
Garlic – 4 cloves
Bouillon cube – 1 PC.
Salt – 2 1/2 tsp.
Black pepper (ground) - 1/4 tsp.
Cooking oil
Water
DIRECTIONS
- Cut the ears into 2 inches (5 cm) square shape.
- Bring to a boil a large quantity of water in a big pot and then add in the ear, garlic, salt, ground pepper, bouillon cube and cook on high heat for 35 minutes.
- Once cooked, remove the pork from the water and set aside.
- In a deep-fryer, heat the cooking oil till extremely hot and then add in the pork ears cuts.
- Fry the ears until golden brown and then, carefully, but with a rapid movement, pour 1 full tbsp. of water into the oil. This last operation is the secret of the high crispness of the pigskin.
- Serve very hot with your preferred dipping such vinegar with garlic, salt and soy sauce.
