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This installment of HYPEBEAST Eats… serves up a dish that’s full of texture. Using an ingredient that can be found in a number of dishes throughout the world (although not to everyone’s liking), the chefs/co-founders Vinny Dotolo and Jon Shook over at Animal Restaurant share the restaurant’s take on pig’s ear. Introduced to the menu nearly half-year into the restaurant’s opening, the dish has since gained popularity amongst food connoisseurs, translating to a 60-pound order of pig ear every week. Simple enough, the dish is comprised of scallion, chili, lime, a pinch of salt, a splash of vinaigrette, and is finished with a fried egg — the secret is in the pig ear that is boiled for 20 hours before being cooled and lightly fried. True to Animal’s vision in not catering to the masses, this dish reflects the two chef’s devotion towards using unique, quality ingredients while cooking dishes that they themselves enjoy eating.
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435 N. Fairfax Ave.
Los Angeles, CA