4 Serves
95 Mins
Clean the pig ears thoroughly and place them in a large pot with water. Simmer until the cartilage is tender, approximately 60 minutes.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
31 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Remove the ears from the pot, pat them dry with paper towels, and slice them into thin strips using a sharp knife.
Heat a generous amount of cooking oil in a deep-frying pot to 190°C. Carefully fry the pig ear strips until they are puffed and golden brown.
Remove the chicharrones using a slotted spoon and drain on a wire rack. Season immediately with salt and pepper while hot.
25
g95
g20
g
Yemeni
