>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM... [CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] Huell: WELL, HELLO, EVERYBODY, I'M HUELL HOWSER.

GET READY FOR A LEARNING EXPERIENCE FOR US ALL.

NOW LET'S SET THE STAGE.

I'M STANDING RIGHT NOW IN TAILWAGGERS PET STORE IN HOLLYWOOD.

I'M STANDING WITH TODD WARNER, WHO OWNS THIS PET STORE.

>> HOW YOU DOING?

Huell: GREAT NAME FOR THE STORE--TAILWAGGER.

>> THANK YOU.

THANK YOU.

Huell: ALL RIGHT.

NOW, YOU GOT ALL KINDS OF SUPPLIES IN HERE FOR THE PETS.

BUT YOU KNOW WHY WE'RE HERE?

WE'RE HERE TO TALK ABOUT ONE OF YOUR MOST POPULAR ITEMS, WHICH ARE... >> OUR PIG EARS.

Huell: PIG EARS.

AND HERE THEY ARE.

LOOK AT THIS DISPLAY OF PIG EARS RIGHT HERE.

NOW LET'S TALK JUST A MINUTE ABOUT THE PIG EARS.

WHY ARE PIG EARS SO POPULAR WITH PET OWNERS?

>> WELL, PIG EARS ARE REALLY POPULAR BECAUSE, ONE, THEY'RE ALL NATURAL.

THEY ARE TOTALLY DIGESTIBLE.

IT'S NICE...TO BE ABLE TO USE ALL THE PARTS OF THE ANIMAL.

AND DOGS LOVE THEM.

THEY LAST FOR A WHILE.

YOU KNOW, OWNERS LOVE THEM BECAUSE THEY CAN GIVE 'EM TO THEIR DOGS AND THEY CAN ACTUALLY LAST FOR A LITTLE WHILE.

AND THEY WON'T--IT'S NOT A TREAT THAT JUST ENDS RIGHT AWAY.

Huell: SO, WHAT DO DOGS DO?

THEY JUST CHEW ON THESE FOR A LONG TIME.

>> YEAH.

AND IT'S ACTUALLY GOOD--YOU KNOW, IT BREAKS UP TARTAR AND STUFF IN THEIR MOUTH.

AND SO IT'S A GOOD, MEATY, GREASY TREAT FOR THE DOGS-- Huell: YEAH, I WAS GONNA SAY THAT'S A LITTLE RESIDUE JUST FROM HOLDING THAT ONE FOR A MOMENT.

>> NICE AND GREASY, TOO.

Huell: SO, HAVE THESE JUST COME ON THE--IS THIS A NEW THING?

'CAUSE I DON'T REMEMBER, GROWING UP AS A KID, HAVING PIG EARS FOR MY DOG.

>> YOU KNOW, ACTUALLY, THEY'VE BEEN AROUND FOR QUITE A WHILE, BUT, YOU KNOW, IT'S SOMETHING THAT NOT EVERY STORE WILL SELL.

Huell: YEAH.

>> AND WE ACTUALLY EVEN-- I DON'T KNOW IF YOU CAN KIND OF TELL.

WE HAVE 2 DIFFERENT SIZES.

WE HAVE THE JUMBO PIG EARS AND THE REGULAR PIG EARS.

SO, IT'S FOR THE SMALLER DOGS AND THEN FOR THE BIGGER DOGS-- THEY'VE BEEN AROUND FOR A WHILE.

I THINK...YOU KNOW, PROBABLY AS LONG AS THERE HAS BEEN PIGS AND DOGS, YOU KNOW.

Huell: THERE HAVE BEEN PIG EARS.

>> HEH HEH HEH.

YEAH.

Huell: NOW, THIS JUST KIND OF SETS THE STAGE, THOUGH, FOR WHAT THIS ADVENTURE IS ALL ABOUT.

BECAUSE AFTER DOING JUST A LITTLE BIT OF RESEARCH, I HAVE DISCOVERED THAT PIG EARS ARE NOT JUST POPULAR IN PET STORES AND FOR DOGS TO EAT.

PIG EARS, HISTORICALLY AND TRADITIONALLY, HAVE BEEN A MAJOR PART OF THE DIET OF WHAT PEOPLE EAT IN MANY, MANY CULTURES ALL OVER THE WORLD FOR GENERATIONS.

AND THAT'S WHAT THIS ADVENTURE IS ALL ABOUT.

WE ARE GOING IN SEARCH OF THE CULTURE OF THE FOOD, OF THE EATING OF PIG EARS.

AND WHAT BETTER PLACE TO DO IT THAN RIGHT HERE IN LOS ANGELES?

WE GOT IT ALL RIGHT HERE.

AND WE'RE GETTING READY TO LEAVE THE PET STORE, TAILWAGGERS, AND GO IN SEARCH OF THE HISTORY AND THE TRADITION OF THE GOOD OL' PIG EAR.

I THINK WE'RE ALL GONNA LEARN A LOT ON THIS ADVENTURE.

[MACHINE CLATTERING] OK, OUR PIG EAR ADVENTURE BEGINS.

OF COURSE, THESE ARE NOT PIG EARS.

THESE ARE CHICHARRONES.

>> THAT'S CORRECT.

Huell: AND I KNOW WHAT I'M LOOKING AT BECAUSE A COUPLE OF YEARS AGO, I CAME OUT HERE TO GAYTAN FOODS IN CITY OF INDUSTRY--HOOKED UP WITH NACHO WHO GAVE US THE TOUR AND SHOWED US HOW CHICHARRONES ARE MADE.

BUT SINCE I WAS HERE 6 YEARS AGO, YOU'VE BRANCHED OUT.

YOU DON'T JUST MAKE CHICHARRONES ANYMORE, DO YOU?

>> NO, WE DON'T.

Huell: THEY HAVE BRANCHED OUT INTO PIG EARS.

AND HERE IT IS.

I AM HOLDING A BIG PIG EAR.

>> THAT'S CORRECT.

Huell: NOW, HOW DID YOU BRANCH OUT FROM CHICHARRONES INTO PIG EARS?

>> WELL, WE ALSO HAD PICKLED PIG SKINS.

AND WE NOTICED THAT THERE WAS A HIGH DEMAND FOR PIG EARS, SO DECIDED TO GET INTO IT.

AS FAR AS--WE DIDN'T KNOW IF THEY WERE WANTING THEM... FULL, THE WAY IT IS NOW, OR CUT.

SO WE DECIDED TO CUT THEM AND SEE WHAT WE HAD AS A REACTION.

AND WE HAD GREAT SUCCESS WITH THAT AS FAR AS GETTING THEM.

Huell: SO YOU DON'T SELL THE PIG EARS LIKE THIS.

>> NO, WE DON'T.

Huell: YOU CUT 'EM UP.

>> WE CUT 'EM UP IN STRIPS.

Huell: AND WE JUST HAPPEN TO HAVE THE CUTTING MACHINE RIGHT HERE.

WELL, FIRST OFF, LOOK.

WE'VE GOT A WHOLE BOX OF PIG EARS.

AND THESE HAVE JUST BEEN THAWED OUT.

AND WE'RE GONNA PUT 'EM IN.

GERMAN, YOU'RE JUST PUTTING THEM RIGHT IN, RIGHT?

CAN I PUT ONE RIGHT ON THE-- >> YEAH, GO AHEAD AND PUT IT IN.

Huell: PUT IT RIGHT THERE.

THEY JUST GO RIGHT DOWN THE CONVEYOR BELT.

WE'RE JUST FEEDING IT-- FEEDING IT IN.

AND LET'S GO DOWN TO THE OTHER END AND SHOW--AND HERE THEY COME, RIGHT OUT HERE.

THERE THEY GO.

LOOK, THEY'RE JUST-- OH, MY GOSH.

THOSE ARE CUT INTO LITTLE STRIPS.

>> THAT'S CORRECT.

AFTER THIS, WE PUT THEM IN A BRINE SO WE CAN CURE THEM.

THEN WE COOK THEM.

AND THEN WE PUT 'EM IN A VINEGAR BRINE SO WE CAN PICKLE THEM.

Huell: SO THERE'S A WHOLE PROCESS HERE.

>> THAT'S CORRECT.

Huell: NOW WE'RE LOOKING AT THE--WHAT IS ALL THIS ABOUT?

>> THIS IS THE BRINE PROCESS.

WE'RE PICKLING THEM RIGHT NOW.

IT TAKES ABOUT-- Huell: PICKLING THE PIG EARS.

>> THAT'S CORRECT.

WE'RE PICKLING THEM-- >> HOW LONG DOES IT TAKE TO PICKLE A PIG'S EAR?

>> TAKES ABOUT AT LEAST 24 HOURS FOR IT TO PICKLE.

AND THEN IT GETS RINSED, AND THEN IT GETS PACKED.

Huell: SO IT'S JUST AS SIMPLE AS SLICING THEM UP, PICKLING THEM... >> YES.

Huell: WHEN DO YOU COOK 'EM?

>> WE COOK THEM RIGHT AFTER THEY GET CUT.

Huell: OH, SO, THERE'S ANOTHER... >> YES.

Huell: STEP BEFORE THEY GET PICKLED.

THEY HAVE TO WHAT?

GO UP IN HERE... >> THEY GO INTO THOSE TANKS... Huell: TO GET COOKED.

>> TO GET COOKED FOR AT LEAST 5 HOURS.

AND THEN AFTER THAT, THEY GET PICKLED INTO THIS TANK.

Huell: AND HERE THEY ARE, COMING OUT OF THE PICKLING STAGE RIGHT HERE.

>> THAT'S CORRECT.

Huell: AND NOW WHAT'S HAPPENING?

>> THEY'RE GONNA RINSE THEM BEFORE THEY PACKAGE THEM TO REMOVE ALL THE EXCESS OF FAT THAT'S SURROUNDING.

Huell: UH-HUH.

>> SO THAT WAY, IT GETS CLEAN.

AND THEN WE POUR BRAND-NEW VINEGAR BRINE IN IT SO THEY CAN KEEP THEM PICKLING.

Huell: SO, THESE ARE THE WAY-- THIS IS THE WAY YOU'LL BUY IT IN THE STORE, RIGHT?

JUST LIKE THIS.

>> THAT'S CORRECT.

THAT'S THE WAY YOU BUY THEM IN THE STORE.

YOU CAN DO WHATEVER YOU WANT AFTER THEM--PREPARE THEM ANY WAY YOU WANT.

Huell: WELL, IT'S A PRETTY SIMPLE PROCESS.

HOW DID YOU FIND OUT THAT THERE WAS A BIG MARKET FOR PICKLED PIG EARS?

>> WE RECOGNIZED THAT THERE'S PEOPLE IN MEXICO THAT USE IT TO--LIKE A SNACK, IN TOSTADAS.

SO THEY USE CABBAGE, THEY USE REFRIED BEANS, AND THEY PUT A WHOLE MIXTURE IN IT.

AND THAT'S THE WAY THEY EAT THEM WITH SALSA IN IT.

Huell: AND THIS WAS JUST A NEED THAT WASN'T BEING MET HERE IN SOUTHERN CALIFORNIA.

PEOPLE WANTED TO BUY A PICKLED PIG EAR.

>> THAT'S RIGHT.

THERE WAS SOME DEMAND FOR IT.

WE DECIDED TO GET INTO IT.

AND WE DISCOVERED THAT THERE'S MORE PEOPLE WANTING PIG EARS THAN WE EVER THOUGHT OF.

Huell: ARE YOU SELLING THESE ALL OVER SOUTHERN CALIFORNIA OR ALL OVER THE COUNTRY?

>> THEY GO OUT TO OTHER STATES, ESPECIALLY CHICAGO.

THERE'S A HIGH DEMAND IN CHICAGO FOR PIG EARS.

Huell: CHICAGO HAS A BIG PICKLED PIG EAR DEMAND.

>> THAT'S RIGHT.

I DON'T KNOW WHY, BUT I MEAN--WE'RE JUST SENDING THEM OVER THERE.

Huell: AND SOUTHERN CALIFORNIA OBVIOUSLY.

>> YES, SOUTHERN CALIFORNIA, TOO.

Huell: AND DO PEOPLE--CAN YOU EAT THESE COLD RIGHT OUT OF THE JAR?

OR DO YOU--THEY'RE COOKED, SO YOU DON'T HAVE TO DO ANYTHING TO THEM.

>> THEY ARE READY TO EAT, BUT IT DEPENDS ON YOUR TASTE.

YOU CAN PREPARE THEM ANY WAY YOU WANT, WITH LEMON OR SOME SALSA, OR LIKE I SHOWED--WITH A TOSTADA.

BUT THAT'S A BETTER WAY, I GUESS, TO TASTE THEM, I GUESS.

Huell: DID THIS WHOLE THING KIND OF SURPRISE YOU, THAT THIS HAS TAKEN OFF LIKE IT HAS?

'CAUSE FOR YEARS, THIS COMPANY HAS BEEN MAKING CHICHARRONES.

>> THAT'S CORRECT.

WE DIDN'T HAVE AN IDEA OF THE IMPACT OF THE PEOPLE THAT WANTED THIS KIND OF STUFF.

BUT-- Huell: IS THIS SOMETHING NEW?

>> I DON'T THINK IT'S NEW, BUT IT'S SOMETHING THAT WAS--IT'S NEW HERE FOR SOUTHERN CALIFORNIA AND THE UNITED STATES, BUT NOT FOR OTHER PARTS OF THE COUNTRY AND MEXICO.

Huell: WELL, LET'S TAKE ANOTHER LOOK AT IT.

THERE THEY ARE.

THEY'RE PACKING UP THE PICKLED PIG EARS AND SENDING THEM OUT TO CONSUMERS ALL OVER SOUTHERN CALIFORNIA AND CHICAGO AS WELL.

NOW, HERE COMES THE GUY WHO'S OBVIOUSLY--YOU'RE IN QUALITY CONTROL HERE.

WHAT ARE YOU LOOKING FOR HERE AT THE END OF THE ASSEMBLY LINE?

>> NOT TOO MUCH GRES...AND-- Huell: NOT TOO MUCH... >> GREASE.

Huell: OH, GREASE IN THERE.

>> YES.

UH-HUH.

AND, UH, FILL IT UP.

THE VINEGAR IS FULL.

Huell: SO, THIS IS VINEGAR IN HERE.

>> YES, AND GOT THE CARROTS AND CHILE AND...ONION.

Huell: WE DIDN'T TALK ABOUT THAT.

IT'S GOT CARROTS, CHILES, AND ONIONS IN THERE.

>> ONIONS, UH-HUH.

Huell: AND THEN RIGHT DOWN HERE IS WHERE YOU GET THE LABEL PUT ON 'EM.

>> YEAH, WE PUT THAT LABEL IN HERE.

Huell: LOOK AT THIS.

THEY GO ALL THE WAY DOWN TO THE END, AND HERE IT IS.

ARE YOU WHOLESALING THESE, OR CAN YOU BUY THESE IN THE GROCERY STORE?

>> YOU CAN BUY THEM IN THE GROCERY STORE, THE DIFFERENT BRAND LABELS, YES.

Huell: AND YOU HAVE TO BUY THIS MANY?

YOU CAN'T BUY LITTLE JARS.

YOU HAVE TO BUY THIS MANY.

>> YOU CAN BUY THEM IN THE SMALL JAR, BUT PEOPLE SEEM TO BUY MORE THE WAY THEY ARE NOW BECAUSE THEY LIKE TO BUY THEM BY THE POUND.

IT SEEMS TO BE LIKE IT'S MORE OF A TRADITION TO BUY THEM OFF THE BIG JAR.

Huell: HOW MANY POUNDS ARE WE TALKING ABOUT HERE?

>> THERE'S 11 POUNDS ON THESE JARS, ON EACH ONE.

Huell: 11 POUNDS OF PIG EARS, PICKLED PIG EARS.

NEXT STOP ON OUR PIG EAR ADVENTURE, WE'VE COME JUST A FEW MILES TO THE CITY OF LA PUENTE.

WE HAVE BEEN INVITED TO GO INSIDE THE DURANGO RESTAURANT FOR A PIG EAR FEAST.

LOOK AT THAT THING.

IT MOVES.

>> YEAH, RIGHT.

Huell: YOU TOLD ME IT DOESN'T LOOK VERY GOOD.

>> DOESN'T LOOK GOOD.

AFTER THEY COOK IT, THEY OK. Huell: ALL RIGHT.

HERE'S-- >> BUT THEY LOOK AWFUL.

UGH!

Huell: HERE'S THE STORY.

RUBEN IS THE BARTENDER AT MUSSO & FRANK'S IN HOLLYWOOD WHERE I HANG OUT A LOT OF THE TIME.

ONE NIGHT, SOMEHOW OR ANOTHER, THE CONVERSATION TURNED... >> TO PIG EARS.

Huell: TO PIG EARS, WHICH SHOWS YOU WHAT WE TALK ABOUT AT THE BAR.

AND WHAT DID YOU TELL ME, RUBEN, ABOUT PIG EARS?

>> I JUST TOLD YOU HOW MY MAMA USED TO MAKE IT WHEN I WAS A LITTLE KID.

Huell: AND THAT WAS GROWING UP IN... >> IN DURANGO.

Huell: WHICH IS A STATE IN MEXICO.

>> IT'S A STATE IN MEXICO, BUT IT'S IN THE CITY OF DURANGO, THE CAPITAL.

Huell: OK. AND THIS LADY RIGHT HERE, JOVITA-- >> JOVITA.

Huell: JOVITA RUNS THE DURANGO RESTAURANT.

AND YOU HAVE AGREED TO COOK THESE UP THE WAY RUBEN SAYS HIS MOTHER USED TO COOK 'EM IN DURANGO.

>> RIGHT.

Huell: NOW, HAVE YOU EVER-- DO YOU SERVE PIG EARS AT YOUR RESTAURANT?

>> NOT REALLY.

[HUELL LAUGHS] >> NO, NOT REALLY.

HEH HEH!

Huell: WHY NOT?

>> WELL, THAT'S NOT VERY COMMON, YOU KNOW.

Huell: NOT A LOT OF PEOPLE COME IN WANTING PIG EARS.

>> I DON'T THINK SO.

Huell: BUT YOU HAVE AGREED TO COOK THESE UP.

>> YES.

Huell: NOW, LET'S DO OUR LITTLE COOKING SHOW.

RUBEN, WALK US THROUGH HERE.

AND GO AHEAD, JOVITA, AND BE MAKING IT UP.

>> ALL RIGHT.

SHE'S GOTTA BEAT UP THE EGGS.

Huell: SO LET'S BEAT UP THE EGGS.

>> OK. Huell: OH, WE'VE ALREADY GOT THE EGGS IN THE PAN THERE.

LOOK.

THERE THEY GO.

SO, SHE'S JUST... FIXING THE EGGS UP.

>> YEAH.

Huell: IS THAT ENOUGH?

>> YEAH, YOU HAVE TO BEAT UP-- >> NOT YET--NOT READY YET.

>> HAVE TO BEAT A LITTLE BIT.

Huell: YEAH, 'CAUSE YOU DON'T WANT TO BE--DO TOO MUCH.

>> NO, BUT NOT TOO RUNNY.

Huell: YEAH.

NOW, IS THIS GONNA BE DIPPED IN THE-- >> IN THE EGG.

FIRST OF ALL, YOU GOTTA GO THROUGH THE FLOUR SO THAT WHEN THE EGG GET ATTACHED TO THE EAR, YOU KNOW-- Huell: OH, OK.

SO THEN IN GOES THE FLOUR.

>> YEAH.

Huell: NOW, THESE EARS HAVE ALREADY BEEN BOILED, RIGHT?

>> YEAH, FOR A LONG TIME.

BECAUSE, SEE?

THIS WHITE PART IS THE CARTILAGOS.

Huell: UH-HUH.

>> IT'S, UH, REALLY CAR-- Huell: THAT'S THE CARTILAGE.

>> YEAH.

Huell: CARTILAGE.

>> YEAH.

Huell: SO THESE HAVE ALREADY BEEN COOKED.

>> THEY'VE ALREADY BEEN COOKED.

THEY JUST GOTTA FRY WITH THE EGG AND THEY'RE READY TO GO.

Huell: ALL RIGHT.

I THINK WE'RE ABOUT READY FOR THIS.

I THINK YOU'VE DONE ABOUT ALL YOU CAN DO THERE.

NOW, WHAT DO WE-- DO I JUST PUT THIS IN HERE?

>> UM, NOT YET.

Huell: OH, IT'S MORE EGGS.

HA!

>> SHE'S GOTTA PUT THE YOLKS.

Huell: OH.

>> THAT'S GONNA ADD A LITTLE COLOR, YOU KNOW.

>> OK, NOW WE CAN DO IT.

Huell: ALL RIGHT, NOW WE PUT IT IN.

>> YES.

Huell: SO I JUST DIP THIS IN HERE?

>> YES.

Huell: BOTH SIDES?

>> BOTH SIDES.

Huell: AND WHAT DO I DO--UHH.

WHAT DO I-- >> JUST--LET'S GO TO THE SKILLET.

Huell: WELL, WAIT A MINUTE.

OK, HERE WE GO.

WE'RE--COME ON.

HA HA!

ALL RIGHT.

WE'RE PUTTING IT IN THE HOT GREASE?

>> YES.

>> YEAH.

Huell: HERE IT GOES.

LOOK AT THIS, CAMERON.

HERE WE GO.

OH, BOY.

A PIG EAR COOKING ON THE STOVE.

MMM, MMM.

NOW, IS THIS EXACTLY THE WAY YOUR-- >> THAT'S EXACTLY THE WAY MY MOM USED TO MAKE IT.

Huell: AND WOULD EVERYBODY HAVE DIFFERENT RECIPES THAT THEY USED?

OR WAS THIS THE TRADITIONAL WAY OF COOKING-- >> THIS IS THE TRADITIONAL WAY.

Huell: IN THE STATE OF DURANGO.

>> IN THE STATE OF DURANGO.

Huell: BUT OTHER PARTS OF MEXICO MIGHT HAVE DIFFERENT WAYS OF-- >> MAYBE, PROBABLY.

BUT I NEVER SAW THEM IN A RESTAURANT.

Huell: BECAUSE--NACHO, COME HERE.

YOU'VE COME DOWN FROM-- YOU WANTED TO SEE THIS.

>> YES, I WANTED TO SEE IT.

Huell: YOU PICKLE YOUR PIG EARS.

>> WE PICKLE THEM, OURS, YES.

Huell: AND YOU'VE NEVER SEEN THIS BEFORE.

>> NO, I'VE NEVER SEEN THEM THIS WAY.

THIS IS SOMETHING NEW FOR ME.

SO... Huell: AND YOU DO THIS.

BUT DO YOU EAT PICKLED PIG EARS?

>> YEAH.

Huell: OH, SO, YOU DO THE WHOLE THING.

>> YEAH.

WHEN I GO TO A BAR, I GOT A PIG WITH A BEER-- OH, MY GOD.

Huell: IS THAT WHAT A LOT OF PEOPLE WILL-- >> I GUESS THAT'S PROBABLY WHAT THEY DO WITH THEM, YEAH.

Huell: HA!

AND WHAT ABOUT YOU AND YOUR PIG EARS?

>> I--I LIKE IT, BUT FRIED, YOU KNOW, LIKE CHICHARRONES STYLE.

Huell: REALLY CRISPY.

>> CRISPY.

CRISPY.

Huell: SO, LOOK.

HERE IT IS.

>> THAT-- Huell: HERE IS THE BATTERED UP... >> YEAH.

Huell: PIG EAR.

>> PIG EAR.

Huell: NOW, THIS LOOKS PRETTY GOOD.

>> ACTUALLY, IT'S PRETTY GOOD.

WHEN YOU TASTE IT, YOU'LL LIKE IT.

Huell: SO ARE YOU GONNA EAT THIS?

>> I GUESS WE'RE GONNA BE READY TO EAT A SMALL LITTLE PIECE, I GUESS.

WE CAN TRY IT.

HEH HEH HEH!

Huell: WAIT A MINUTE.

YOU MAKE PICKLED PIG'S EARS.

I KNOW YOU CAN EAT A--DO YOU CALL THIS A FRIED PIG EAR?

>> FRIED PIG EARS.

Huell: FRIED PIG EARS.

>> FRIED PIG EARS.

Huell: FRIED PIG EARS.

AND HERE COMES DOLORES WITH THE PIG EAR.

RIGHT DOWN HERE, DOLORES.

LOOK AT THAT THING.

THIS IS A GREAT PRESENTATION HERE.

THERE'S THE PIG EAR.

WE'VE GOT A SALAD.

WE'VE GOT RICE.

WE'VE GOT... >> SAUCE.

Huell: SAUCE TO GO ON IT.

AND THEN WE HAVE A LITTLE DISPLAY HERE SET UP WITH THE PICKLED PIG EAR, WHICH YOU'RE READY TO GET TO, RIGHT?

>> YEAH.

I'VE BEEN LOOKING AT THOSE, AND I'M GONNA GET 'EM.

Huell: ALL RIGHT, GRAB ONE OUT OF THERE, RUBEN.

NOW, HOW DO YOU--WHAT'S THE ETIQUETTE OF EATING A PICKLED PIG'S EAR?

>> WELL, WHEN YOU'RE IN A BAR AND DRINKING BEER, YOU NEED SOMETHING TO CHEW ON, YOU KNOW.

Huell: UH-HUH.

>> AND YOU JUST GO... [CRUNCH] THE WHOLE THING.

THE CRUNCH IS IN 'EM.

>> HA HA HA!

Huell: WHAT ARE YOU LAUGHING ABOUT?

>> HA HA HA!

Huell: HA HA!

SO, COME ON.

LET'S GET SOME OF THESE.

COME ON.

OK.

THIS IS MY FIRST PIG EAR.

>> PIG EAR.

TASTE IT.

Huell: NOW, WHAT DO YOU THINK-- DOLORES, DO YOU WANT A PIG EAR?

NO?

HA HA HA!

>> NO, THANK YOU.

NO, I'LL PASS.

>> HA HA HA!

Huell: SO, WHAT'S THIS GONNA-- IS IT CRUNCHY?

IS IT... >> IT'S CRUNCHY.

AND I LIKE IT.

>> COME ON.

>> YOU'LL LIKE IT.

COME ON!

GO GET IT.

Huell: I LEFT TENNESSEE NOT TO HAVE TO EAT THINGS LIKE THIS.

ALL RIGHT, HERE WE GO.

>> TRY IT.

IT'S GOOD.

MAKE ME PROUD.

>> MMM!

NOT BAD.

CRUNCHY.

>> HE LIKE IT!

LIKE MIKEY.

HA HA HA!

>> HA HA HA!

Huell: DO YOU WANT A PIG'S EAR?

>> UM, YEAH, I'LL TRY IT.

Huell: HAVE YOU EVER EATEN A PIG'S EAR?

>> NO.

I NEVER HAVE.

Huell: HAVE YOU EVER EATEN A PIG'S EAR?

>> NO, I HAVEN'T.

THANK YOU.

Huell: HAVE YOU EVER EATEN A-- >> MM-MMM.

>> YOU'RE EATING A PIG-- >> IT TASTES OK.

IT TASTES GOOD.

I LIKE IT.

Huell: HOW WOULD YOU DESCRIBE THE TASTE?

>> VINEGARY?

HA HA!

IF YOU LIKE VINEGAR--HA HA HA!

Huell: AND THE MORE YOU CHEW IT-- >> THE MORE YOU LIKE IT.

Huell: THE MORE IT TASTES LIKE A PIG'S EAR.

>> YES.

>> YEAH.

IT'S LIKE-- Huell: WHAT ARE YOU--WAIT A MINUTE.

WHAT ARE YOU LAUGHING ABOUT?

>> HEH HEH HEH!

I'LL TRY IT.

Huell: HAVE YOU EVER EATEN ONE?

>> NO.

I NEVER HAVE.

Huell: COME ON OVER HERE.

COME ON.

>> OK. Huell: REACH IN THERE.

>> AHH.

>> HEH.

>> TASTES LIKE PICKLED PIG'S FEET.

Huell: BUT THEY'RE NOT.

THAT'S A PIG EAR.

>> IT'S VERY SIMILAR IN TASTE AND TEXTURE.

Huell: SO, PEOPLE TEND--THEY REALLY LIKE THIS.

>> THEY LIKE IT.

I TELL YOU, THEY'RE GONNA LOVE THAT.

Huell: WELL, WE HAVEN'T EVEN-- I FORGOT ABOUT THIS.

ALL RIGHT, COME ON.

HOLD THIS.

HOLD THIS, JOVITA.

LET ME GET A-- >> THANK YOU.

Huell: WELL, THANK YOU.

>> THANK YOU.

Huell: NOW, THIS... >> I'LL TASTE IT.

Huell: HERE, YOU EAT THIS.

>> MMM!

Huell: AND THAT TAKES YOU BACK TO HOME, DOESN'T IT?

>> WHEN I WAS A LITTLE KID.

OH, BOY.

YOU SHOULD TASTE IT--OHH.

Huell: YOU GOTTA TASTE SOME, TOO.

>> I CAN TRY IT, YEAH.

SURE.

Huell: BECAUSE YOU'VE NEVER HAD-- >> I'VE NEVER HAD THEM THIS WAY BEFORE.

SO, UH-- Huell: WELL, THIS IS TO THE STATE OF DURANGO.

>> FIRST TIME...TRY 'EM OUT THIS WAY.

I'LL JUST TAKE A LOOK.

>> JUST NEED A LITTLE SALT.

Huell: NEEDS WHAT?

>> A LITTLE SALT.

>> SALT.

>> WELL, IT'S GOOD.

>> IT'S GOOD.

IT WOULD BE GOOD WITH SOME OF THE SAUCE, IF YOU ADD SOME OF THE SAUCE, IT WOULD BE BETTER.

Huell: I NEVER THOUGHT I'D BE EATING... >> I WOULD SUGGEST PUT SOME OF THE SAUCE.

Huell: PUT IT IN THE SAUCE?

>> YEAH, PUT IT IN THE SAUCE.

Huell: IS THIS HOT SAUCE?

>> NO.

>> AND THAT WILL WORK OUT.

Huell: BOY, I AM DOING STUFF TODAY I DIDN'T THINK I'D EVER DO IN MY LIFE.

>> OH, JUST TRY IT AND SEE.

YOU'LL LIKE IT.

Huell: HEH HEH!

MMM!

>> IT'S GOOD.

I TOLD YOU!

>> HEY!

Huell: THAT IS GOOD.

YOU OUGHT TO BE SERVING THIS.

>> NO...MAYBE... FROM NOW ON, YEAH.

HA HA!

Huell: THIS IS GREAT!

LADIES, YOU WANT SOME MORE PIG'S EARS?

>> TRY THAT ONE, THE FRIED ONE.

Huell: COME ON OVER HERE.

COME ON OVER HERE.

COME ON.

LET ME CUT--HERE, HOLD ON.

>> PLEASE.

Huell: SEE?

WE'RE MAKING CONVERTS OUT OF YOUR CUSTOMERS.

>> YES.

>> REALLY.

I'VE HAD PIG'S FEET IN MENUDO, BUT-- Huell: NO, NO, NO.

THIS ISN'T MENUDO.

AND THIS ISN'T PIG'S FEET.

>> MMM.

IT'S GOOD.

Huell: SEE?

>> IT'S DELICIOUS!

Huell: PUT IT ON THE MENU!

>> ALL RIGHT.

HEH!

>> NOW YOU GONNA PUT THAT ON THE MENU.

Huell: THANK YOU VERY MUCH.

>> THANK YOU.

Huell: THANK YOU VERY MUCH.

>> OK. >> THANK YOU.

Huell: THANK YOU VERY MUCH.

AND HERE'S ONE OF OUR GUINEA PIGS.

YOUR NAME IS... >> DIANE MORALES.

THANK YOU.

Huell: THANK YOU VERY MUCH.

THIS IS GREAT.

OUR PIG'S EAR ADVENTURE.

I DON'T KNOW HOW IT CAN GET ANY BETTER THAN THIS, BUT WE STILL HAVE ONE MORE STOP... AS WE FIND OUT EVEN MORE ABOUT WAYS TO COOK AND EAT PIG'S EARS.

OK, THIS IS VERY EXCITING.

WE'RE ENDING UP OUR PIG EAR ADVENTURE HERE IN MONTEREY PARK.

LET'S INTRODUCE THE CAST OF CHARACTERS.

EDDIE, YOU'RE A FOOD CRITIC.

>> THAT'S RIGHT.

Huell: AND I CALLED YOU AND SAID, "WE'RE DOING A PROGRAM ABOUT PIG EARS," AND YOU IMMEDIATELY SUGGESTED--YOU HAD A SUGGESTION FOR US.

>> ABSOLUTELY.

CHUNG KING RESTAURANT IN MONTEREY PARK.

Huell: AND WHY HERE?

>> WELL, BECAUSE THEY, ACTUALLY, ARE VERY WELL-KNOWN FOR THEIR SZECHUAN CUISINE, AND IF YOU KNOW ANYTHING ABOUT SZECHUAN CUISINE, PIG EARS IS A BIG PART OF IT.

Huell: IT'S PART OF IT, TRADITIONALLY FOR GENERATIONS.

>> YES, ABSOLUTELY.

Huell: GRACE, YOU'RE LISTENING TO ALL THIS.

THIS IS YOUR PLACE HERE.

>> YES.

Huell: DO PEOPLE COME HERE TO EAT PIG EARS?

>> YES, A LOT OF PEOPLE COME IN HERE TO EAT PIG EAR AND TO GO, PIG EARS.

Huell: PIG EARS TO GO.

SO THEY GET PIG EARS TO GO?

>> YES, I DO.

Huell: THIS IS--NOW THIS IS VERY INTERESTING.

WE'VE GOT THE PIG-- SO FAR, YOU'VE MISSED THE FIRST PART OF THE ADVENTURE.

WE HAVE DONE PICKLED PIG EARS, AND WE HAVE FRIED UP SOME PIG EARS IN A BATTER.

>> RIGHT.

Huell: THESE ARE WHAT?

>> WELL, THIS IS A--THIS IS A MORE COMPLICATED COOKING METHOD.

IT'S ESSENTIALLY A 2-PART PROCESS WHERE YOU BRAISE IT FIRST, AND THE REASON WHY YOU BRAISE IT IS IF YOU LOOK AT THIS-- Huell: WELL, WAIT A MINUTE.

LET'S START OFF.

THIS IS YOUR BASIC PIG EAR.

GRACE HAS DRESSED IT UP A LITTLE BIT.

>> YEAH, SHE MADE IT A LITTLE PRETTIER THAN IT NORMALLY WOULD BE.

Huell: THIS IS JUST THE PIG EAR WE'VE GROWN TO KNOW AND LOVE.

THIS IS THE BOILED... >> THIS IS BRAISED.

Huell: BRAISED!

>> YEAH, SO IF WE COME BACK HERE REAL QUICK, THIS IS THE RAW MATERIAL, AND THE RAW PIG EARS IS REALLY TOUGH AND--AND HARD, BECAUSE IT'S MADE OF THE HIDE, BASICALLY, THE THICK SKIN OF THE PIG AND ESSENTIALLY CARTILAGE.

SO YOU HAD PICKLED PIG EARS PRIOR TO THIS AND FRIED PIG EARS.

AND THE REASON WHY YOU COOKED PIG EARS LIKE THAT IS BECAUSE YOU HAVE TO BREAK DOWN THAT TOUGH HIDE AND THE CARTILAGE.

AND BRAISING IS ONE OF THE BEST TECHNIQUES TO DO THAT.

Huell: SO THIS IS BRAISED.

>> THIS IS BRAISED.

Huell: NOW, WHAT DOES THAT MEAN, WITHOUT GOING INTO TOO MUCH DETAIL.

>> BRAISING IS JUST A SLOW COOK--JUST THINK OF STEWING AND THAT'S ESSENTIALLY BRAISING.

Huell: OK, BUT WHAT--HOW DID IT GET FROM THERE TO HERE?

>> MAKE IT TOGETHER.

IT'S--MAKE IT TOGETHER FROM A MACHINE USED THIS ONE.

Huell: OK. >> OK, SO BASICALLY WHAT GRACE IS TRYING TO SAY IS YOU TAKE THE BRAISED PORK EARS AND-- [SPEAKING CHINESE] YOU STACK IT UP, AND THEN IT STILL HAS THE--WHAT WAS--IT WAS BRAISED IN, LIKE THE JUICES AND EVERYTHING.

AND THEN WHEN CARTILAGE BREAKS DOWN, COLLAGEN IS RELEASED, AND THEN YOU GET KIND OF THIS JELL-O EFFECT WHEN YOU CHILL IT.

SO YOU GET THIS JELL-O EFFECT, LIKE A GELATIN, AND THEN WHEN YOU--WHEN YOU REMOVE IT AFTER IT'S BEEN CHILLED, IT TURNS LIKE A BLOCK OF PIG EAR JELL-O.

IT LITERALLY-- Huell: PIG EAR JELL-O!

>> RIGHT.

AND SO IT'S EASIER THAT WAY TO SLICE.

AND THEY RUN IT THROUGH A SLICER.

Huell: DOES THIS--IS THIS IN LAYERS?

LOOK AT THIS.

>> THIS IS IN--THIS ARE LAYERS.

IF YOU--IT'S LIKE--IT'S LIKE A-- >> LIKE A--THIS WAY, RIGHT?

Huell: YEAH, LAYERS.

LOOK AT THIS.

LAYERS OF PIG EAR JELL-O.

>> YEAH, YOU CAN SEE WHERE THE INDIVIDUAL PIG EARS ARE.

Huell: LOOK AT THIS.

WOW!

>> IT'S INCREDIBLE, YEAH.

Huell: NOW, HOW DOES IT GET FROM--COULD I EAT IT LIKE THIS, COLD LIKE THIS?

>> YES, YOU CAN.

IT JUST WILL BE QUITE BLAND BECAUSE THERE NEEDS TO BE SEASONING IN ORDER TO FINISH THE PROCESS.

Huell: THIS IS THE HOT STUFF RIGHT HERE.

NOW WHAT'S BEEN DONE HERE?

>> RIGHT, THIS IS THE FINAL STEP.

BASICALLY, WHAT GRACE DID AND HER CHEFS DID IS TO JUST SEPARATE IT FROM THE GELATIN A LITTLE BIT, AND THEN TOSS IT IN SOME SPICY SEASONING, SOME RED PEPPER OIL AND SOME OTHER FLAVORED OILS, AND BASICALLY JUST TOSS IT TOGETHER AND IT'S READY TO EAT.

Huell: AND THIS IS WHAT PEOPLE COME IN HERE TO EAT.

>> YES.

Huell: WHAT IS THIS CALLED ON THE MENU?

>> UH, IT'S THE--JUST PIG-- [SPEAKING CHINESE]-- IT'S JUST COLD EARS.

Huell: COLD PIG EARS.

>> OH, YEAH, MAYBE COLD PIG EARS.

I ALWAYS CALL IT COLD EARS.

Huell: OH, OK, COLD EARS.

THE COLD EARS.

ALL RIGHT, I'M GOING TO EAT A BITE RIGHT HERE.

HERE WE GO.

IS THIS HOT?

IS THIS GOING TO BE HOT?

>> NO, NOT TOO MUCH.

>> SHE MADE IT MILD FOR YOU.

>> YES.

IT'S GOOD.

RIGHT?

Huell: IT IS GOOD.

>> OH, YES.

VERY GOOD.

>> YOU CAN'T EVEN TELL IT'S PIG EARS.

I MEAN, IT'S A NICE FLAVOR.

Huell: WOW!

>> IT'S VERY TENDER.

IT'S VERY TENDER, VERY EASY TO EAT.

Huell: THESE ARE GREAT!

>> YEAH.

>> IT'S GREAT.

Huell: SAUCE IS A LITTLE HOT.

>> YEAH, A LITTLE BIT SPICY.

>> A LITTLE HOT.

>> WELL, IT CAN BE A LOT HOTTER.

Huell: WHERE DID ALL THIS PIG EAR THING COME FROM?

THE--YOU KNOW, IT'S NOW BIG ALL OVER SOUTHERN CALIFORNIA IN LOTS OF CULTURES.

>> YEAH.

WELL, YOU KNOW, I MEAN, IT COMES FROM THE TRADITION OF PEASANT COOKING, WHERE-- ESPECIALLY A COUNTRY LIKE CHINA, THERE ARE BILLIONS OF PEOPLE, AND, YOU KNOW, THERE'S SOMETIMES NOT ENOUGH FOOD TO GO AROUND, SO YOU GOT USE EVERY PART OF THE ANIMAL.

AND, TYPICALLY, THE NOSE, THE FEET, THE EARS-- Huell: THE TAIL.

>> THE TAIL, YOU KNOW, THEY'RE JUST TOSSED AWAY.

Huell: THIS IS GOOD, I WANT TO HAVE ONE MORE.

>> AND THE--THE POOR PEOPLE HAVE TO LEARN HOW TO COOK IT, AND THIS IS WHAT THEY'VE COME UP WITH.

Huell: BUT IT'S BIG HERE IN SOUTHERN CALIFORNIA, AND THE HISPANIC COMMUNITY-- >> CORRECT.

Huell: AND THE ASIAN COMMUNITY.

>> RIGHT, AND THERE'S A LOT OF EUROPEAN TRADITIONS, TOO-- EUROPEAN CUISINE THAT-- Huell: SO A LOT OF IT CO--IT COVERS ALL CULTURES.

>> YEP.

Huell: THIS IS VERY GOOD.

>> THANK YOU.

THANK YOU VERY MUCH, HUELL.

>> IT'S BETTER WITH A BEER, HUELL.

>> OH, REALLY.

Huell: WELL, THAT'S WHAT OUR FRIEND RUBEN SAID.

HE GOES TO THE BAR... >> UH-HUH.

Huell: AND EATS THE PICKLED PIG EARS WITH BEERS.

THANK YOU VERY MUCH.

>> YOU'RE WELCOME.

Huell: THEY'RE A LITTLE BIT MESSY.

>> THEY ARE, THEY ARE.

Huell: BUT THEY'RE GOOD.

WELL, THIS HAS BEEN WONDERFUL.

THANK YOU SO MUCH.

>> THANK YOU VERY MUCH.

THANK YOU FOR COMING.

Huell: EDDIE, THIS IS VERY INTERESTING.

AS A FOOD CRITIC, WHERE DO PIG EARS RANK ON THE HIERARCHY OF DELICACIES IN THE WORLD?

>> WELL, YOU'RE TALKING TO THE WRONG GUY, 'CAUSE THAT'S LIKE POTATO CHIPS TO ME.

Huell: YOU LOVE TO EAT THEM LIKE THAT?

>> OH, YEAH, THEY'RE PRETTY COMMON FOR ME 'CAUSE I GREW UP WITH THEM.

BUT AS FAR AS THE GENERAL PUBLIC, I THINK THEY WOULD BE--THEY WOULD BE PRETTY HIGH ON THE STRANGE SCALE, YOU KNOW?

Huell: STRANGE.

>> STRANGE, YEAH.

Huell: YEAH, BECAUSE WHEN YOU MENTION PIG EARS TO PEOPLE, THEY DON'T JUST IMMEDIATELY JUMP OUT AND GO, "OH, YEAH!"

>> WELL, YOU KNOW, IT'S FUNNY.

WHEN YOU FIRST TALKED TO ME ABOUT THIS TOPIC, YOU SAID THAT YOUR SISTER SAID IT WAS FOR DOGS.

Huell: RIGHT.

THAT'S HOW WE STARTED THE PROGRAM--IN A PET STORE.

>> RIGHT.

AND, YOU KNOW, I THINK THAT'S THE, LIKE, CONCEPTION, THAT IT'S MAINLY SOME KIND OF CHEW TOY FOR-- Huell: SEE, THAT SHOWS HOW MUCH WE ALL HAVE TO LEARN ABOUT FOOD AND THE CULTURES AND THE HISTORY OF THE WORLD AND WHAT THEY EAT AND WHY.

>> YEP, I AGREE.

AND WE'RE ALL LEARNING.

Huell: WE ARE LEARNING.

I'VE LEARNED TODAY.

WE'VE SEEN THEM PICKLED, WE'VE SEEN THEM FRIED, WE'VE SEEN THEM BRAISED.

I GUESS THERE ARE OTHER WAYS TO PREPARE THEM AS WELL, BUT A PIG EAR IS NOT JUST A PIG EAR ANYMORE.

THERE ARE LOTS OF THINGS YOU CAN DO WITH THIS EAR TO MAKE IT...

DELICIOUS.

AND WE'VE TASTED LOTS OF DIFFERENT PIG EARS TODAY AND HAD A GREAT TIME.

THIS HAS BEEN OUR PIG EAR ADVENTURE IN LOS ANGELES.

WE'VE LEARNED ABOUT THE OLD PIG EAR.

YOU'LL NEVER THINK OF THIS AGAIN IN EXACTLY THE SAME WAY.

IT'S A TRUE DELICACY.

MMM, MMM.