RECIPE: BBQ SEASONED PORK RINDS AND CRISPY CHESHIRE PIG EARS WITH CAROLINA GOLD BBQ SAUCE
In the South, fall means football! With the start of football season, Chef Drew Stanley of Waterman Brewing took Cheshire Pork pig skin and Cheshire Pork pig ears and turned them into a crunchy and delicious snack. With that being said, dive on in and get those fingers dirty! This recipe is most certainly finger-licking good.
PORK RINDS
PREP CAN BE DONE A DAY OR TWO IN ADVANCE TO MAKE FRYING PORK RINDS QUICK AND EASY THE DAY OF FRYING.
CHESHIRE PORK SKIN: 5 LBS.
DIRECTIONS:
RINSE PORK SKIN UNDER COLD WATER AND CUT SKIN INTO MORE MANAGEABLE PIECES IF NEED BE.
PLACE PORK SKIN IN A LARGE POT WITH ENOUGH WATER TO COVER.
BRING TO A BOIL AND COOK FOR 2 HOURS ADDING WATER AS NECESSARY. THIS WILL SOFTEN THE FAT ON SKIN.
AFTER 2 HOURS CAREFULLY REMOVE SKINS, BEING CAREFUL NOT TO RIP THE SKIN.
PLACE ON A SHEET PAN AND ALLOW TO COOL TO THE TOUCH
USING A SHARP KNIFE (I USED A SHARP FILET KNIVE) OR A SPOON REMOVE ALL LEFT OVER FAT AND LEAVING ONLY THE SKIN.
CUT SKIN INTO AROUND 2” X 2” PIECES, THEY DON’T HAVE TO BE PERFECT SINCE WHEN FRIED, THEY WILL PUFF UP TO ABOUT 2-3X THEIR SIZE.
PLACE SKIN PIECES ON A COOLING RACK ON TOP OF A SHEET PAN.
SET OVEN TO 200F AND PUT THE PAN OF SKINS IN OVEN
DEHYDRATE SKINS FOR 8-10HRS/OVERNIGHT TILL SKIN DRY, BRITTLE, AND TRANSLUCENT LIKE A HARD PLASTIC.
FILL A DUTCH OVEN OR A DEEP WIDE SIDED POT 4 IN. OF VEGETABLE OIL (IT HAS A HIGHER SMOKING POINT, BUT YOU CAN USE LARD OR PEANUT OIL TOO.
HEAT OIL TO 350-375F
FRY A COUPLE RINDS AT A TIME USING A SPIDER TO KEEP SUBMERGED AND MOVING AROUND TILL THE PORK RIND PUFFS UP AND GETS CRISPY.
USING SPIDER DRAIN EXCESS OIL AND PLACE IN A MIXING BOWL, TOSS WITH BBQ SEASONING. CONTINUE PROCESS TILL DESIRED AMOUNT IS REACHED.
CRISPY PIG EARS
PREP CAN BE DONE A DAY OR TWO IN ADVANCE TO MAKE FRYING PORK RINDS QUICK AND EASY THE DAY OF FRYING.
CHESHIRE PIG EARS: 3 LBS
DIRECTIONS:
PLACE PIG EARS IN A LARGE POT WITH ENOUGH WATER TO COVER.
BRING TO A BOIL AND TURN DOWN TO A SIMMER, COOK FOR 2-2 ½ HOURS, ADDING WATER WHEN NECESSARY.
ONCE COOKED, REMOVE EARS FROM WATER AND PLACE ON A PAN TO COOL.
SLICE EARS INTO ¼ “ STRIPS
FILL A DUTCH OVEN OR A DEEP WIDE SIDED POT 4 IN. OF VEGETABLE OIL (IT HAS A HIGHER SMOKING POINT, BUT YOU CAN USE LARD OR PEANUT OIL TOO.
HEAT OIL TO 350
IN SMALL BATCHES FRY EARS FOR 2-3 MINUTES TILL GOLDEN BROWN AND CRISPY
USING SPIDER DRAIN EXCESS OIL AND PLACE IN A MIXING BOWL, TOSS WITH BBQ SEASONING. CONTINUE PROCESS TILL DESIRED AMOUNT IS REACHED.
BBQ SEASONING
LEFTOVER BBQ SEASONING CAN BE STORED IN AN AIR TIGHT CONTAINER FOR LATER USE.
INGREDIENTS:
SMOKED PAPRIKA: 1 CUP
CHILI POWDER: ½ CUP
TEXAS PETE POWDER: 2 TBSP
MUSTARD POWDER: 1 TBSP
CUMIN: 1 tsp.
GARLIC POWDER: 1 TBSP
ONION POWDER: 1 TBSP
BROWN SUGAR: 1 CUP
SALT: ½ CUP
LEMON PEPPER: 2 TBSP
DIRECTIONS: MIX EVERYTHING TILL WELL INCORPORATED
CAROLINA GOLD BBQ SAUCE
INGREDIENTS:
YELLOW MUSTARD: 1 ½ CUPS
APPLE CIDER VINEGAR: ½ CUP
HONEY: 1 CUP
WORCESTERSHIRE SAUCE: 1 tsp.
CHILI SAUCE: 2 TBSP
BBQ SEASONING (RECIPE ABOVE): 2 TBSP
SALT: 1 tsp.
BROWN SUGAR: ¼ cup
DIRECTIONS:
MIX EVERYTHING TILL WELL INCORPORATED, STORE IN REFRIGERATOR UNTIL READY TO USE.
