82. Crispy Pig Ears at Crudo
Once upon a time, chef Cullen Campbell ordered a box of pig ears to turn them into a fun bar snack that he thought would appeal to industry folks — his chef and restaurant friends who would belly up to the bar at his Central Phoenix restaurant, Crudo, and not be afraid to order a bowl of crispy strips of ears. Fast-forward a couple of years and Crispy Pig Ears have become Campbell's signature dish. The restaurant goes through about 60 pounds of pig ears a week.
When you have your first bowl, it's easy to understand why. Campbell takes the rarely used part of the animal and turns it into a hard-to-resist snack. He starts by slowly boiling the ears and then double-frying them to get the perfect golden-brown exterior while maintaining a nice chewy inside. He tops the tangle of crisp strips with a sticky vinaigrette of Fresno chiles (and a few of the chile slices), and finishes the creation with sea salt and chives.
The salty, sweet, porky little snacks are tasty enough to stand on their own, but you can certainly enjoy them as a side plate or a starter or, hell, if you want, you can have them for dessert. No ones going to judge you over here.
Want to see how Crudo's Crispy Pig Ears are made? Check out the video below:
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