Buffalo pork ears with blue cheese sauce
Pig ears aren't for everyone, but for those who dare, they make a great beer appetizer. And since ears aren't usually a source of contention in the meat shop, the butcher might just give you some on the side.
Ingredients · Servings For 6 people as an appetizer
- 500 g pork
- 500 ml broth
- 1 onion
- 3 cloves garlic
- 1 piece carrot
- 1 piece celery stalk
- 3 sprigs parsley
- 3 sprigs rosemary
- 3 sprigs thyme
- 1 bay leaf
- 1 tsp fennel seeds
- 5 whole peppercorns
- 150 g plain wheat flour
- 1 tsp salt
- 1 tsp caster sugar
- 1 tsp ground sweet paprika
- 1 pinch fennel
- 1 tsp dried garlic
- 80 ml sriracha
- 100g butter
- 80 ml apple cider vinegar
- 50 g blue cheese
- 100 g sour cream
Method · 3 h 45 min
- Check the ears and remove any remaining bristles and dirt – it works well if you scrub them under running water with a wire brush. Then place the ears in a pot and pour in the broth so that they are submerged (or add more water if there is not enough broth). Add the onion, garlic, vegetables, herbs and spices. Cook over low heat with the lid slightly ajar until soft, this takes about 2-5 hours. If you have a heat-resistant pot, you can place it without the lid in an oven preheated to 120°C and simmer slowly for 4 hours.
- Remove the cooked ears and let them drain and cool, or dry them if necessary. Then cut them into strips. Mix plain flour with salt, sugar and loose spices and coat the cut pieces of ears in the mixture.
- Heat a thick layer of vegetable oil in a saucepan to about 180°C and fry the ear pieces in batches until crispy.
- While the ears are frying, mix together the ingredients for the blue cheese sauce. You can blend everything for a smooth consistency or mash it with a fork for a rustic look.
- In another saucepan, heat your chosen hot sauce, add butter and vinegar and whisk until smooth. Quickly coat the fried pieces in the sauce and serve immediately with the blue cheese sauce.