Pig ears (cooked and seasoned with cinnamon; enough to fill a 4-quart container)
2 cups rice flour
2 cups vegetable oil
Freshly ground black pepper
For the Crispy Pig Ears:
Place the pigs ears in a 4-quart container; place another 4-quart container on top and add two or three weighted objects to keep the container stable (the goal is to create a “block” of pig ear). Reserve in a cooler overnight.
Heat the vegetable oil to 350°F. Season the rice flour with salt and pepper. Remove the pig ear block from the container and, using a slicer, portion into 1/8-thick slices. Toss the sliced ears with enough rice flour to coat, shaking off excess flour. Fry the ears for 2 minutes, keeping them constantly moving in the frying oil. Remove the ear pieces onto a paper towel-lined tray to drain and season with salt, pepper, and cinnamon immediately (minimal cinnamon is required if the ears have been prepared with cinnamon).