Isva recipe archives header

Deep Fried Sous Vide Pigs Ears with Chili-Lime Mayonnaise Recipe

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Sous vide pigs ears takes a traditional dish and simplifies the process. Serves with a flavorful sauce, this elegant dish is ready for your next date night!

Sous viding the pigs ears before you deep fry them means that they are perfectly tender, with the connective tissue broken down, before the frying starts. This allows you to focus on the perfect texture, without having to worry about the doneness.

Finishing the sous vide pigs ears off with a flavorful chili-lime mayo and rich broth allows them to really shine and carry their unique texture through the entire dish.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Deep Fried Sous Vide Pigs Ears with Chili-Lime Mayonnaise Recipe

  • Published: October 20, 2021
  • By Paul Eggermann, Les Marmitons New Jersey Chapter
  • Total Time: 20 hours
  • Cooks: 176°F (80°C) for 20 hours
  • Serves: 10

Ingredients for Deep Fried Sous Vide Pigs Ears with Chili-Lime Mayonnaise

  • For the Pigs Ears

  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 small white onion, diced
  • 2 thyme sprig
  • 2 bay leaf
  • 1 tablespoon whole black peppercorns
  • 10 whole pig ears, rinsed and patted dry
  • 3 tablespoons neutral oil
  • 1 tablespoon kosher salt
  • For the Chili-Lime Mayonnaise

  • 3 limes, juiced
  • 2 egg yolks
  • 2 cups canola oil
  • 1 or 2 jalapeño peppers, seeded and finely chopped (to taste)
  • Salt
  • To Finish

  • Canola or other neutral oil.
  • 1 quarts chicken stock
  • 5 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon sugar
  • Vegetable oil, for deep frying
  • 4 teaspoons kosher salt
  • Lime wedges, for serving
Showcase banner display

Cooking Instructions for Deep Fried Sous Vide Pigs Ears with Chili-Lime Mayonnaise

For the Pigs Ears

In a large bowl add the carrot, celery, onion, thyme, bay leaf, peppercorn and salt and mix well. Add the pigs ears and coat with the mixture. 

Divide ears among 2 large vacuum bags and add two cups of chicken stock to each. Vacuum seal and put in refrigerator for two or three days to cure the ears. 

Remove the ears from the bags and rinse well, discarding the cure. Put the ears in fresh bags with a tablespoon of neutral oil and cook sous vide at 176°F (80°C) for 20 hours. (At this point you can refrigerate them in the bags for several weeks or freeze them for longer storage.)

For the Chili-Lime Mayonnaise

In a blender mix the egg yolks, peppers and 4 tablespoons of lime juice. Drizzle in the oil while blending until a thick mayonnaise forms. Salt to taste.

To Finish

Remove the still warm ears from the bags, place on a rack over a sheet pan to drain and cool, about 30 minutes, then cut them into 1/2" strips. In a small bowl, mix together the spices and sugar. Spoon the spice mix into a clean sugar shaker.

Heat 3-inches of oil to 350 degrees F. in a countertop electric fryer, cast-iron skillet, or deep pot. Using a slotted spoon, carefully lower the pig ear strips into the hot oil, in batches to avoid over crowding. Fry, stirring occasionally, until the strips begin to brown, about 4 to 5 minutes. Remove them from the oil and transfer directly to a large stainless steel mixing bowl without draining on paper towels; the residual oil will help the spices adhere to the pig ears. While hot, toss the fried pig ears with the salt, and shake the spice mix in as you toss to evenly coat; not all of the spice mix may be needed. Serve with lime wedges and Chili-Lime Mayonnaise.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: ISVA Sous Vide Recipe Collection, Pork, Sous Vide Pork , Sous Vide Recipes

Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image