Deep Fried Pigs Ears with Chili-Lime Mayonnaise

Name: Deep Fried Pigs Ears with Chili-Lime Mayonnaise
Yield: Serves: 10
Ingredients: 1 carrot, diced; 1 teaspoon ground cumin; 3 tablespoons neutral oil; 1 tablespoon sugar; Lime wedges, for serving; 10 whole pig ears, rinsed and patted dry; Canola or other neutral oil.; Vegetable oil, for deep frying; 1 teaspoon onion powder; 2 celery stalks, diced; Salt; 1 tablespoon whole black peppercorns; 1 or 2 jalapeño peppers, seeded and finely chopped (to taste); 1 quarts chicken stock; 5 tablespoon paprika; 1 teaspoon chili powder; 4 teaspoons kosher salt; 2 thyme sprig; 2 cups canola oil; 1 teaspoon garlic powder; 1 small white onion, diced; 2 egg yolks; 2 bay leaf; 3 limes, juiced; 1 tablespoon kosher salt

Preparation info

Serves:
10

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Pigs Ears

1 carrot, diced
2 celery stalks, diced
1 small white onion, diced
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Main course
Sous vide
Spicy
Gluten-free

Method

For the Pigs Ears

In a large bowl add the carrot, celery, onion, thyme, bay leaf, peppercorn and salt and mix well. Add the pigs ears and coat with the mixture. Divide ears among 2 large vacuum bags and add two cups of chicken stock to each. Vacuum seal and put in refrigerator for two or thre