Every now and again my chefs and I treat our selves with a meal before service. Usually it’s left over stuff that would normally hit the bins from specials that might not have performed too well or change of menu and we’re left with ingredients we can’t incorporate into the new menu.
This particular occasion, we had pigs ears. I love pig ears, you can do so many things with them. I like them really crispy on the outside and the cartelidge in the middle adds to that texture. Crispy fried pig ears, tossed in salt served with a chili, soy and vinegar dipping sauce – priceless!