Has anyone done very long-braised pig ears?

Joined Oct 9, 2008
My idea is to braise them sous vide at 140F for 1-2 days in a marinade (a la Su Donpo rou: soy, ginger, scallion, rice wine, etc.), wipe them down well, then roast in a convection oven at 225F or so until very dry and crispy. Anyone have any idea whether this might work?

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