Cool Plates features dishes from across the country to help inspire chefs' creativity. In a spin on the classic Thai dish, Chef Jorel Pierce replaces the noodles with pig ears. Pierce thoroughly cleans the ears and braises them with mirepoix and a French bouquet garni. He stacks and chills the ears and then juliennes them, starting at the tip of the ear and discarding the most cartilaginous parts — about 30 percent of the total ear. He tosses the julienne in flour seasoned with pepper, ...

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