Asado Pork

Prep: 20 minutes Cook: 4 hours Serves: 4
Recipe By:  Andrés Dangond, Director of Culinary Development at Lynx Grills / Chef-Owner of Dinner with Dres / The Cut


2 pig ears

1 cup onion, roughly chopped

1 teaspoon kosher salt

Water, hot

Black pepper, ground

Grapeseed oil

1/2 cup Ajo Blanco sauce (recipe below)

Ajo Blanco Sauce Ingredients

1/2 cup Olive Oil

1/2 cup Water, cold

1/2 cup peeled Almonds

2 Tbsp Vinegar, red wine

2 Garlic cloves

Salt to taste


Crispy Seared Pig Ears

  1. Rinse pig's ears under water and place in a small pot with lid. Add onion, salt and hot water until covered. 
  2. Place pot on top of your Lynx side burners, turn burners on medium and braise until pig's ears are tender, about three and a half hours.
  3. Remove the pig's ears from the pot and let cool. Cut into 1/4 inch slices. 
  4. Preheat Asado on high for 30 minutes.
  5. Drizzle some grapeseed oil on the Asado's cooking surface and place the pig's ears. Cook and let brown on one side before turning them.
  6. Brown on the other side until crispy.
  7. Season with salt and serve immediately with the Ajo Blanco sauce


Ajo Blanco Sauce

  1. Puree all ingredients in a blender until a smooth cream forms. Store in the refrigerator for up to 1 week.