Crispy Grilled Pig Ears with Spicy Honey Glaze

Pig ears are a delicacy in many cultures, known for their unique texture and rich flavor. When grilled, they develop a crispy exterior while remaining tender inside. This recipe pairs the pig ears with a spicy honey glaze, creating a sweet, savory, and slightly spicy dish that's perfect as an appetizer or a main course.

Ingredients

For the Pig Ears:

• 4 pig ears
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 bay leaves
• 1 onion, quartered
• 3 cloves garlic, smashed
• 4 cups water (or enough to cover the pig ears)
• 2 tablespoons vegetable oil

For the Spicy Honey Glaze:

• 1/2 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon sriracha or hot sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional, for extra heat)

Optional Sides:

• Grilled corn on the cob
• Pickled vegetables (carrots, radishes, and cucumbers)
• Fresh cilantro for garnish

Instructions

1. Prepare the Pig Ears

Start by thoroughly cleaning the pig ears under cold water. In a large pot, combine the water, kosher salt, black pepper, smoked paprika, garlic powder, bay leaves, onion, and smashed garlic cloves. Bring the mixture to a boil, then reduce the heat and let it simmer.

Add the pig ears to the pot and simmer for 1.5 to 2 hours, or until they are tender but not falling apart. Remove the pig ears from the pot and let them cool slightly.

2. Fire Up the Grill

While the pig ears are cooling, fire up your Arteflame grill to get it ready for grilling. Allow the grill to heat until the center grate reaches over 1,000°F for a perfect sear.

3. Season and Grill the Pig Ears

Once the pig ears are cool enough to handle, pat them dry with paper towels. Brush them with vegetable oil and season with a little extra salt and pepper. Place the pig ears on the center grate of the grill to sear, grilling them for about 2-3 minutes per side, or until they develop a crispy, charred exterior.

4. Make the Spicy Honey Glaze

While the pig ears are grilling, prepare the spicy honey glaze. In a small saucepan, combine honey, soy sauce, sriracha, apple cider vinegar, smoked paprika, ground cumin, and chili flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally, until the glaze is slightly thickened, about 5 minutes.

5. Glaze the Pig Ears

Once the pig ears are crispy and well-seared, brush them generously with the spicy honey glaze on both sides. Allow them to cook for an additional minute per side to caramelize the glaze slightly.

6. Serve and Enjoy

Remove the pig ears from the grill and let them rest for a few minutes. Slice them into strips or leave them whole, depending on your preference. Serve with grilled corn on the cob, pickled vegetables, and a sprinkle of fresh cilantro for garnish.

Tips for the Best Results

• Tenderize Properly: Simmering the pig ears first ensures they are tender before grilling, which is crucial for the right texture.
• Adjust the Spice Level: Modify the amount of sriracha and chili flakes in the glaze to suit your spice tolerance.
• Serve Immediately: Pig ears are best enjoyed right off the grill while they’re still crispy.

Conclusion

Grilled pig ears are a unique and flavorful dish that’s sure to impress. The combination of crispy texture and the sweet, spicy glaze creates an unforgettable experience, perfect for adventurous eaters and those looking to try something new.

Variations

1. Garlic Soy Glazed Pig Ears: Substitute the honey glaze with a garlic soy sauce glaze for a savory, umami-rich flavor.
2. Pig Ears with Barbecue Sauce: Toss the grilled pig ears in your favorite barbecue sauce for a classic American twist.
3. Pig Ears with Chili Lime Glaze: Make a glaze with lime juice, chili powder, and a touch of honey for a zesty, spicy kick.
4. Sweet and Sour Pig Ears: Use a sweet and sour sauce made from vinegar, sugar, and ketchup for a tangy variation.
5. Korean-Style Pig Ears: Marinate the pig ears in a mixture of gochujang (Korean chili paste), soy sauce, sesame oil, and garlic before grilling.

Best Pairings

• Drink: A cold beer or a light, crisp white wine like Sauvignon Blanc pairs well with the rich flavors of the pig ears.
• Side Dish: Coleslaw or a fresh green salad with a citrusy vinaigrette.
• Dessert: A simple fruit sorbet or grilled pineapple with a sprinkle of cinnamon.