Ingredients
-
1 kg Pork ears cleaned
-
1 pc Mccormick star anise
-
1 ½ tbsp Rock salt
-
1 tbsp Peppercorns
-
2 pcs Laurel leaves
-
For Guava Sriracha Glaze
-
1 bottle Clara ole guava jelly
-
8 oz White wine
-
1 oz Clara ole hickory marinade
-
3 oz Tabasco sriracha sauce
-
2 tbsp Mccormick minced garlic
-
1 pc Laurel leaves
-
1 oz Lee kum kee oyster sauce
-
Breading
-
¼ cup Rice flour
-
½ cup All purpose flour
-
¼ cup Cornstarch
-
¼ tsp Paprika
-
1/8 tsp Freshly ground pepper
-
¼ tsp Salt
-
2 pcs Egg whites
-
½ tsp Tabasco pepper sauce
Directions
Steps
|
1
Done
|
Put back in a casserole and cover with fresh water. Add in star anise, salt, peppercorns and laurel. Cover and bring to a boil. Simmer for 50 minutes or until fork tender, drain and let it cool or chill before slicing thinly. |
|
2
Done
|
To make the glaze, place all ingredients in a saucepan and simmer for 15 minutes or until thick. Strain and set aside until ready for use. |
|
3
Done
|
Sift together all remaining dry ingredients. Set aside. |
|
4
Done
|
Slightly beat eggwhites with Tabasco Pepper Sauce. Toss in a handful of pork ear strips until well coated. Dredge in breading mixture and deep fry in hot oil until golden and crisp. |
|
5
Done
|
Drizzle some glaze on the freshly fried pork ear fries and toss well. Serve immediately. |
