Peking-Style Pig’s Ears

I love pig’s ears and I wanted to put them on the menu somehow. What I decided to do was a version of Peking beef, but using pig’s ears: you know, that dish of crispy battered matchsticks of beef, coated in thick, sweet sauce. I like this dish because you get that crispy outer layer of pork skin and a soft, gelatinous texture inside. The sweet and sour sauce also helps to balance the richness of the ears.