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 jul