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Crispy Local Pig’s Ears

Serves 4


  • 8 pigs ears
  • 2 white onions, rough chopped
  • 2 heads garlic
  • 2 jalapeño peppers, halved
  • 1 head celery, chopped
  • 4 carrots, chopped
  • 2 tablespoons coriander seeds
  • 2 tablespoons black pepper corn
  • 1 gallon veal stock (may substitute water)
  • oil for frying


  1. Wash and shave ears (or have butcher prepare ears). Drop in boiling water and boil for 3 minutes to remove impurities.
  2. Place all ingredients except pigs ears in a pot and bring to a boil.
  3. Reduce heat and add pigs ears. Simmer for 2 hours until completely tender.
  4. Remove ears and cool. Strain liquid and return to heat. Reduce liquid to thick sauce consistency and reserve.
  5. Slice pigs ears about 1⁄4 inch thick and fry in oil at 350° F until crisp.
  6. Use as topping for soups and salads or sprinkled over pork chops with the reduction.

Hudson Valley Restaurant Week is back this April 8-21!