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Crispy Pork Ear Fries with Guava-Sriracha Glaze

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Ingredients

Adjust Servings:
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 Olé Guava Jelly
8 oz White Wine
1 oz Clara Olē 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

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Crispy Pork Ear Fries with Guava-Sriracha Glaze

Cuisine:
  • 1 Hour 45 Minutes
  • Serves 8
  • Medium

Ingredients

  • For Guava Sriracha Glaze

  • Breading

Directions

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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.

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