Pad Thai Pig Ears

• For the Pad Thai Chili Sauce
• 2 cups fish sauce
• 1/2 cup dried baby shrimp
• 1 cup lime juice
• 1 cup distilled white vinegar
• 1 1/4 quarts pork stock
• 2 cups sugar
• 1 cup sambal oelek chili sauce
• 1 lb tamarind pulp, seedless
• 3 ounces garlic, Chopped
• 1/2 ounce dried Thai chiles
• For the Julienne Braised Pig Ears
• pig, ears Cartilage intact, julienned
• whole fresh cilantro stem
• whole mint sprig
• chopped scallion
• toasted peanuts (gently broken)
• lime
• mung bean sprouts
• whipped egg

1. For the Pad Thai Chili Sauce:
2. Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store.
3. For the pig ears:
4. Flash fry the pig ears after dredging in 'Oyster' flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.).
5. Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears.
6. Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the "Pig Ear Pad Thai".

chili sauce, fish sauce, baby shrimp, lime juice, white vinegar, pork stock, sugar, sambal oelek chili sauce, tamarind pulp, garlic, chiles, cilantro stem, mint sprig, scallion, peanuts, lime, bean sprouts, whipped egg

Taken from www.food.com/recipe/pad-thai-pig-ears-534962 (may not work)