Crispy Pig Ear Salad recipe from chef Derek Barnes

2 cups corn meal

2 cups all purpose flour

1 tablespoon baking powder

Mix all ingredients together in large bowl.


4 cups peanut oil

Heat the oil in a large pot to 375°. Take the ears out of the marinade and mix with the breading, making sure to coat very well. Shake off any extra flour and drop into the hot oil, cooking until golden brown. Place the ears on a paper towel and drain of excess oil. Season with kosher salt and cracked black pepper.


1 pound pork belly

3/4 pound kosher salt

1/2 pound brown sugar

4 Granny Smith apples, cored and puréed

Mix the bottom 3 ingredients together and rub evenly all over the pork belly. Put into a plastic bag and refrigerate for 5 days. After 5 days of curing, take the belly out of the bag and gently rinse under cold water. Place the cured pork belly, uncovered, back into the refrigerator for 24 hours. Take the pork belly from the refrigerator and smoke for one hour to the smoker manufacturer's specifications.

Slice to desired size and lightly brown in a dry sauté pan.


1/2 cup very good quality whole grain mustard

2 tablspoons fresh tarragon leaves

1 cup olive oil

1/3 cup sherry vinegar

1 egg yolk

1/4 cup yogurt

kosher salt and cracked black pepper to taste

Add all of the ingredients to a blender and mix until well emulsified.


8 cups water

1 tablespoon distilled white vinegar

6 farm fresh eggs

Bring the water and vinegar to a strong simmer. Gently place the eggs in the water and poach until the yolks are very soft. Place the poached eggs on a dry plate and season with kosher salt.


Mix 9 cups frisée, 6 sliced radishes and enough whole grain mustard vinaigrette to lightly coat the greens. Place the mixed salad in 6 bowls with the crispy pig ears, poached eggs and house cured bacon on top. You can finish the salads with drizzled vinaigrette.

(Editor's Note: This recipe comes from CL Sarasota's next-door neighbor, nationally recognized chef Derek Barnes of Derek's Culinary Casual. It's another part of CL Sarasota's Summer of Pig coverage.)


with house cured bacon, frisée, local radish, poached Will's Farm egg,

creamy whole grain mustard vinaigrette


6 pig ears

1 gallon water

12 sprigs thyme

3 bay leaves

1. Blanch the pig ears in ½ gallon of boiling water for 20 minutes, then remove ears and discard the water.

2. In a medium size stock pot, add the remaining water, thyme, bay leaves and pig ears and simmer for an additional 90 minutes. Pull the ears from the water and chill in the refrigerator. Reserve for marinating.


2 cups buttermilk

12 ounce lager beer

2 tablespoon Crystal hot sauce

2 tablespoon Worcestershire sauce

Cut the pig ears into 1 inch strips. Marinade the pig ears 1 hour before frying.


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