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1
Preheat the oven to 350F.
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2
To prepare the pigs ears, wash them well under cold running water.
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3
Put them in a deep-sided braising dish with the garlic and thyme and cover completely with olive oil.
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4
Cover with foil and poach for 5 to 6 hours, or until completely tender.
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5
You can strain the poaching oil through a fine-mesh sieve and keep for frying and sauteing.
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6
Up to 2 hours before serving, bring 3 inches of oil to 350F in a deep-fat fryer or Dutch oven.
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7
Remove the ears from the braising pan and cut each in half.
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8
Fry for 6 to 8 minutes, or until crispy all the way through.
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9
Set aside on a wire rack to drain.
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10
To make the panzanella, preheat the oven to 350F.
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11
Bring a pot of water to a boil and prepare an ice-water bath.
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12
Toss the bread cubes with 3 tablespoons of the olive oil and season with salt and pepper.
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13
Bake until slightly dry but still chewy in the center, about 15 minutes.
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14
Place the anchovies and garlic in a large bowl with the remaining 4 tablespoons olive oil and a pinch of salt and pepper.
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15
Add the tomatoes, and lemon juice.
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16
Shave the onion on a mandoline and add to the mixture.
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17
Add the bread cubes and allow to sit for 10 to 15 minutes, stirring occasionally.
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18
To serve, divide the panzanella among 6 shallow bowls.
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19
Garnish each bowl with half a fried ear.
