Candied pig ears

Recipe by Christian Etchebest

Everything is good in the pig! Treat yourself with this recipe from Chef Christian Etchebest with Japanese influences made by Eric OSPITAL.

TASTING:

Cut Christian Etchebest's candied pig's ears into thin strips and brown them in a pan to grill them well while keeping them soft inside: does crunchy, soft sound familiar?

Accompany the candied pig's ears with a green salad seasoned with a good homemade vinaigrette.

INGREDIENTS :

Pig's ear (pig born, raised and slaughtered in the Basque Country), pork fat, salt, black pepper, Basque pepper (0.5%), thyme. Jar weight 350g, drained net weight 280g