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Crispy pig ears recipe from Oak Steakhouse Raleigh

Posted October 24, 2019 11:32 a.m. EDT


  • 1 1/2 pounds pig ears (about 5 or 6)
  • Dash of salt
  • Cornstarch

For the sauce:

  • 1 cup fish sauce
  • 1/2 cup water
  • 1/2 cup light brown sugar


  • Place pig ears in cold water with a dash of salt.
  • Bring the pot to a simmer and simmer for 4-5 hours or until tender.
  • Once tender, drain the pot and let the pig ears cool.
  • Juliennne the pig ears and coat them in cornstarch
  • Fry in 350-degree oil until crispy.
  • For the sauce, bring the fish sauce, water and brown sugar to a simmer and reduce until syrup.
  • Toss the crispy pig ears in syrup.
  • Top with fried garlic, chili, cilantro or sesame seeds and serve with a lime.
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