Crispy ears would be a trick indeed as they are made of cartillage. The ears are best served as a sandwich ingredient. To cook, place them in a pressure cooker with just enough water to cover. Season with salt, pepper, garlic, onion, and maybe a little sage. Close and get the pot good and hot, following manufacturer's instructions. Cook for about 30 minutes at 15 lbs of pressure if you cooker will go that high. Remove from heat and let the pressurized steam escape until the pot no longer holds any pressure. Remove the ears and place between slices of your favorite bread with some cole slaw. Munch it down.
If you don't have a pressure cooker, then simply boil the ears over low heat for an hour to 90 minutes.
After the ears are cooked soft, you can slice them into bite sized pieces, deep fry them to get them to puff and become crispy, like pork rinds, sort of. Season with salt and a bit of malt vinegar.
And, save the broth. It can be used to make pork broth or stock for soups, stews, gravies, and such.
Seeeeeya; Goodweed of the North
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