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Crispy Pig Ears

Crispy Pig Ears

Chef David Cunningham, Divisional Chef, Valdosta, Ga.


  • 1 1/2 oz crispy pig ear
  • 1 oz cherry tomato, halved
  • 1/4 ea Iceberg lettuce
  • 1 tbsp creamy hot chili dressing
  • 2/3 oz blue cheese, crumbled

Crispy Pigs’ Ears

  • 1 ½ lbs pigs’ ears
  • 2 ea garlic, peeled
  • 2 tsp thyme leaves
  • 2 tsp black pepper
  • 1 gallon water
  • 1/8 ea frying oil
  • 1 tsp Cajun seasoning
  • 4 tsp kosher salt

Creamy Hot Chili Dressing

  • ¾ ea yellow onion, chopped
  • 4 ea eggs
  • 1 c distilled white vinegar
  • 6 tsp black pepper
  • 3 tsp kosher salt
  • 1 tsp cayenne red pepper, ground
  • 3 tbsp red chili gochujang paste
  • 3 tbsp sour cream
  • ½ gallon soybean salad oil
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper


  1. Remove core of lettuce and clean as necessary. Cut into quarters and lay cut side up on a plate, so that “wedge” is pointing upwards. Season with salt and pepper. Ladle dressing over lettuce. Sprinkle crumbled blue cheese over top. Generously pile crispy pig ear strip on top.

Crispy Pigs’ Ears

  1. Thoroughly wash the pigs’ ears. Salt and let stand in cooler overnight. Rinse and place in a stock pot with the garlic, thyme and peppercorns. Cover with water until it covers all the ears. Bring to a boil and then reduce to simmer. Cover and let cook for three hours, until fork tender. The middle of the ears will not completely tenderize, but the outsides will. Remove from water and let cool. Pat dry and store overnight. Heat fryer to 350 F. Pat ears dry again if necessary. Cut into one-fourth thick long strips. Fry in batches so as not to overcrowd, for two minutes to three minutes until golden brown and crispy. Drain on paper towels and season with remaining salt and Cajun seasoning.

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