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1
For the pickle brine: Rinse the pig ears under cold water.
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2
Then pat dry with paper towels and place in 13-by-9-inch baking pan.
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3
Add 1 gallon water, the champagne vinegar, garlic, salt, chile flakes, coriander, mustard seeds, thyme and bay leaves.
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4
Soak the pig ears in the brine overnight.
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5
Preheat the oven to 350 degrees F.
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6
Cook until you can pierce a knife through the ear, 3 to 4 hours.
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7
Remove the ears from the brine using a strainer, being carful to avoid tearing the ears.
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8
Place the ears on a baking sheet to cool and refrigerate for 1 hour.
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9
For the sauce: In a large bowl combine the mayonnaise, apple cider vinegar, Worcestershire, chili garlic sauce, cayenne, celery seeds, chile flakes and some salt and pepper.
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10
Whisk until mixed, and then adjust the seasoning if needed.
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11
Thinly slice the cooled ears.
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12
Heat the oil in a large pot or cast-iron pan until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
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13
Gently add the sliced pig ears away from you, which will prevent the oil from splashing on you.
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14
Fry, stirring frequently to prevent the ears from sticking together, until crispy and golden brown, 3 minutes.
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15
Remove with a mesh strainer and place on a paper-towel-lined plate to drain.
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16
Sprinkle the ears with sea salt and transfer to serving plates.
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17
Top with scallions and serve the fried pig ears with the white sauce.
