Used the last of the pig ears tonight. Braised with star anise, peppercorns, garlic, lemongrass, bay leaves and sea salt for 90min. Let the ears cool and dry uncovered for at least an hour. Preheat oven and cast iron griddle to 500deg. Slice ears in 1/2" strips and when oven is hot place strips on griddle. Check every 10min and rotate till crispy, about 30-45min. Served on a bed of shredded cabbage and with vinegar/patis dipping sauce and sriracha lard mayo.