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.
Source : Cooking with Peachy
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