Cook up spicy, sweet, crispy pig ears

FOOD, LOOK FOR THE VOLUNTEERS

IN THE ORANGE SHIRTS.

>> Reporter: I'M BACK OUTSIDE

OUR STUDIOS.

IT FEELS MARVELOUS THIS

MORNING.

WE'RE GOING HOG WILD FOR OUR

EATING WELL SEGMENT.

CHEF OUR CHEF HERE FROM OAK

CITY STEAKHOUSE.

YOU HAVE SOMETHING ON THE MENU

THAT IS INTERESTING.

YOU HAVE FRIED PIG EARS.

YOU DO EVERYTHING ELSE VERY

WELL.

BUT THIS IS A FAVORITE?

>> IN IS A FAN FAVORITE IN THE

RESTAURANT.

WE SELL ABOUT 30-POUND A WEEK.

>> Reporter: 30 POUNDS?

>> YES.

WE'LL SEE HOW RALEIGH LIKES

THEM.

>> Reporter: OKAY.

THEY'RE VERY LIGHT.

YOU CAN PUT THAT IN

PERSPECTIVE.

THAT MEANS THAT PEOPLE ARE

GETTING A LOT.

>> A WHOLE LOT.

>> Reporter: ARE THEY GETTING

IT IN ADDITION TO THE STEAK?

>> YES.

IT IS A SNACK.

>> Reporter: ALL RIGHT SO

YOU'LL TELL US HOW YOU MAKE

THIS BAD BOY.

I'M GOING TO TRY IT.

I'VE NEVER HAD BIG EARS BEFORE

AND I'M A LITTLE NERVOUS.

>> THERE IS A LOT OF PROCESS

BEFORE WE MAKE THEM.

THEY GET FOR ABOUT FOURS HOURS

IN A POT TO MAKE THEM TENDER.

WE CHILL THEM AND WE TOSS THEM

IN CORN STARCH.

AND WE FRY THEM UP.

>> Reporter: WE HAVE THIS IN

THIS BOWL.

WHAT DO YOU DRESS IT WITH?

>> A CARMEL MADE WITH FISH

SAUCE, BROWN SUGAR AND ANOTHER

SECRET INGREDIENTS.

WE GIVE THEM A NICE DRIZZLE.

>> Reporter: WHEN IS THE FIRST

TIME THAT YOU HAD IT?

>> THIS ORIGINATED WHEN I WAS

IN NASHVILLE.

AND I DECIDED I WANTED TO TRY

PIG EARS.

>> Reporter: WHEN DID YOU START

COOKING?

>> SCHOOL OF HARD KNOCKS.

I STARTED AS A DISHWASHER AND

WORKED MY WAY UP.

>> Reporter: I LOVE THAT.

I FEEL LIKE THE CHEFS ARE THE

SECRET CHEF IN THE KITCHEN.

DO YOU TRY DIFFERENT THINGS,

WHATEVER YOUR INSPIRED BY?

>> YES.

ALL OF OUR STEAKS GO THROUGH

OUR RESTAURANTS.

>> Reporter: SO WE HAVE ABOUT

20 SECONDS HERE.

LET'S FINISH THIS UP SO I CAN

TRY IT.

>> SO WE TOSS THEM IN THE

DRESSING.

THIS IS TOASTED GARLIC.

IT IS SLOW FRIES GARLIC.

THIS IS LIKE A SESAME.

AND I'M GOING TO GIVE IT A

SQUEEZE OF LIME.

TOSS THEM AROUND NICE AND GET

EVERYTHING ON THERE.

>> THERE.

PUT IT ON THE SERVING VESSEL.

>> Reporter: YOU JUST GRAB IT

WITH YOUR FINGERS?

>> YES.

IT IS FINGER FOOD.

>> Reporter: ALL RIGHT.

>> DON'T BE AFRAID.

>> Reporter: I'M AFRAID.

>> MOST PEOPLE ARE TILL THEY

HAVE THEM.

>> Reporter: WHOA!

THIS IS REALLY GOOD.

THAT IS REALLY GOOD.

WHAT AN INTERESTING MIX OF

FLAVORS.

THANK YOU VERY MUCH.

EVERYTHING ELSE IS GOOD THERE