Comments (0) Best Pig Parts - 2012
Euclid Hall
Euclid Hall has given Denver foodniks more than they could possibly ask for: poutines, fried cheddar curds, bone marrow, the Tim T-boning Manhattan shot, housemade blood-blotted boudin noir and a fulfilling armory of other fantastic sausages, foie gras and...pig's ears. No matter how often we go, the pig's ears, expressively Thai in preparation, are our dream date: Salty, sweet, penetratingly spicy and tart with citrus, the curls of flesh and cartilage, slicked with a tamarind sauce sharp with chiles and textured with peanuts, are crisp and crunchy. Chef Jorel Pierce crowns the ears with mung-bean sprouts, mint and cilantro, creating one of the most marvelous mouthfuls of food in the galaxy.
