Ingredients
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1 kg Pork ears, cleaned
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1 pc McCormick Star Anise
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1 ½ tbsp Rock Salt
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1 tbsp Peppercorns
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2 pcs Laurel leaves
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For Guava Sriracha Glaze
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1 bottle Clara Olé Guava Jelly
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8 oz White Wine
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1 oz Clara Olē Hickory Marinade
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3 oz Tabasco® Sriracha Sauce
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2 tbsp McCormick Minced Garlic
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1 pc Laurel leaves
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1 oz Lee Kum Kee Oyster Sauce
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Breading
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¼ cup Rice Flour
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½ cup All-Purpose Flour
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¼ cup Cornstarch
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¼ tsp Paprika
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1/8 tsp Freshly Ground Pepper
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¼ tsp Salt
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2 pcs Egg Whites
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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. |
