• 2 pigs' ears
• enough water to fill a stockpot ¾ full
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 onions, chopped
• ¼ cup each allspice & juniper berries
• 3 star anise
• 2 cinnamon sticks
• 1 bay leave
• few sprigs of thyme
• about 1 quart canola oil for frying
• salt
• pepper

For Seasoning Mix

• 2 cups maltodextrin
• 2 tbsp rendered chorizo sausage fat (or bacon fat)
• pinch of citric acid

Prepare Seasoning (optional) - OK to season with salt & pepper alone

1. Mix seasoning ingredients in a blender

Braise Pigs' Ears

1. In a stockpot filled ¾ full with water, add carrots, celery and onions, juniper berries, allspice, star anise, cinnamon, bay leaf and thyme
2. Add pigs' ears and simmer on stove top for 3-4 hours or in a 200º oven overnight
3. Remove the cartilage from the pigs' ears. The skin is what you will be dehydrating in the next step

Dehydrate Pigs' Ears

1. Preheat oven to 175º. Place pigs' ears on a sheet pan sprayed with non-stick spray or lined with a Silpat. Dehydrate in the oven overnight, until dry and until they crispy.  The Pigs' ears will snap when done.  If too flexible, return to oven and check every few minutes until crisp

Fry Pigs' Ears

1. Heat enough canola oil to submerge the pigs' ears to 375-400º
2. Gently add pigs' ears and fry for 5-6 seconds or until fully expanded. They will puff up when done

Season & Serve

1. Sprinkle pigs' ears with salt and pepper and dust with seasoning mix