Crispy Pickled Pig Ears with Alabama White Sauce

Name: Crispy Pickled Pig Ears with Alabama White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pig ears; 2 cups champagne vinegar; 1/2 cup smashed raw garlic; 1/2 cup kosher salt; 1 tablespoon chile flakes; 1 tablespoon coriander seeds; 1 tablespoon mustard seeds; 5 sprigs fresh thyme; 2 bay leaves; 8 cups mayonnaise; 1 cup apple cider vinegar; 1 cup Worcestershire sauce; 1/2 cup chili garlic sauce; 2 tablespoons cayenne pepper; 2 tablespoons celery seeds; 2 tablespoons chile flakes; Salt and freshly ground black pepper; 3 cups frying oil; Sea salt; Sliced scallions, for garnish

Servings: persons

2 pounds pig ears
2 cups champagne vinegar
1/2 cup smashed raw garlic
1/2 cup kosher salt
1 tablespoon chile flakes
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 sprigs fresh thyme
2 bay leaves
8 cups mayonnaise
1 cup apple cider vinegar
1 cup Worcestershire sauce
1/2 cup chili garlic sauce
2 tablespoons cayenne pepper
2 tablespoons celery seeds
2 tablespoons chile flakes
Salt and freshly ground black pepper
3 cups frying oil
Sea salt
Sliced scallions, for garnish

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

5038

kcal

Calories

540

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds pig ears, 2 cups champagne vinegar, 1/2 cup smashed raw garlic, 1/2 cup kosher salt, and more.

Yes, Crispy Pickled Pig Ears with Alabama White Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!