Crispy Carlton Farms Pig Ear, Coconut Rice, Chinese Sausage, and Avocado

Adapted by
November 2011
Yield: 10 Servings


Crispy Carlton Farms Pig Ear
1 onion
2 carrots
3 celery ribs
1 head garlic
2 pounds pig ears
1 tablespoon coriander
1 tablespoon black peppercorns
2 bay leaves
10 cups water
2 onions
olive oil
3 bay leaves
4 cups paella rice
4 cups light chicken stock
Salt and freshly ground black pepper
Pork Jus
2 onions
2 carrots
2 celery ribs
1 head garlic
2 tablespoons tomato paste
1 quart dark chicken jus
2 bay leaves
1 tablespoons black peppercorns
1 tablespoon coriander
Pickled Daikon
3 cups black vinegar
1 cup sugar
5 pieces star anise
2 tablespoons black peppercorns
1 medium daikon radish, peeled and cut julienne into 3-inch strips
Avocado Salad
1 avocado, cut large dice
2 cups pea tendrils
½ cup torn Thai basil
½ cup torn rau ram
½ cup torn tia to
½ cup torn Vietnamese mint
olive oil
Salt and freshly ground black pepper
To Assemble and Serve
1 pound Chinese sausage, sliced
20 fluid ounces coconut milk
Salt and freshly ground black pepper
½ cilantro, cut chiffonade


For the Crispy Carlton Farms Pig Ear:

Roughly chop the onion, carrots, celery, and garlic, and put in a pot with the pig ears, coriander, peppercorns, bay leaves, and water and cook over extremely low heat until the cartilage in the pig ears is tender, about 12 hours. Allow the pig ears to cool in the cooking liquid. Remove the pig ears from the liquid, reserving the liquid, and cut into triangles.

For the Rice:

Cut the onions into a fine dice and sweat in olive oil with the bay leaves until completely soft. Remove the bay leaves. In a large rondeau, heat more olive oil and toast the rice for 2 minutes. Add the onions, light chicken stock, and 4 cups of water. Season with salt and pepper. Cook without stirring until the rice is almost cooked through. Turn out onto a sheet tray and cool.

For the Pork Jus:

Roast the onions, carrots, celery, and garlic in a pot until they begin to caramelize. Add the tomato paste and cook out. Add the chicken jus, 1 quart of the cooking liquid from the Pig Ears, and the bay leaves, peppercorns, and coriander. Simmer for 2 hours. Strain and discard the solids.

For the Pickled Daikon:

Put the vinegar, sugar, star anise, and peppercorns in a pot and reduce by half. Strain over the daikon while still hot. Pickle the daikon at room temperature for 1 hour and then refrigerate.

For the Avocado Salad:

When ready to serve, combine the avocado and pea tendrils with ½ cup of the Pickled Daikon, and ¼ cup of the pickling liquid. Add the Thai basil, rau ram, tia to, mint, olive oil, salt, and pepper, and toss.

To Assemble and Serve:

Preheat a convection oven to 450°F. Preheat a deep fryer to 350°F. For each portion, put 1½ cups Rice, Chinese sausage,coconut milk, salt, and pepper in a 6-inch paella pan. Mix, smooth out, and bake until slightly crispy, about 8 minutes. When it comes out of the oven, mix in the cilantro. Meanwhile, fry the Pig Ears until crispy in the deep fryer and heat up the Pork Jus. To plate, pour some Pork Jus over the Coconut Rice, scatter the Pig Ears over the top, and finish with the Avocado Salad.