Purple Pig's pig ears

Time 50 minutes
Yields Serves 6 to 8
Purple Pig’s pig ears

In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours.


Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears midway to make sure both sides are dry.


Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees.


While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the instant flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place.


In a shallow frying pan, fry the eggs in a light film of oil until the whites are cooked but the yolk is still runny, about 3 minutes.


Divide the pig ears among 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.

Adapted from the Purple Pig in Chicago. Pig ears can be found at Chinese and select Asian markets, and can be ordered from most butchers and meat departments.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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