Dear SOS: We’ve just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig’s ears with crispy kale. What an amazing dish! Can you see if they are willing to share their recipe with your readers? Appreciate it very much.
Mary Anne Hernandez
Dear Mary Anne: Crisp, crunchy and unabashedly pork-a-licious, your unsuspecting friends might never guess they were actually eating deep-fried pig ears unless you told them. Sliced thin and breaded before frying, these bits of pork goodness are served with torn, fried kale and pickled cherry peppers. The dish is topped with a fried egg. Whether you’re thinking breakfast or dinner or some snack in between -- or maybe looking for the perfect Father’s Day dish for the dad who loves all things pork? -- this dish is heaven on a plate.