Step 1In a medium pot, cover the pig ears with 2 gallons of water. Bring to a boil and cook for 20 minutes. Strain and return the pig ears to the pot. Cover with another 2 gallons of water and add the carrot, celery and onion. Bring to a boil, then reduce to a low simmer and cook, loosely covered, for 3 hours.
Step 2Strain the pig ears and place on a baking dish. Refrigerate for several hours, preferably overnight, flipping the ears midway to make sure both sides are dry.
Step 3Fill a wide, heavy-bottomed pot with oil until it comes up the sides of the pot by 3 inches. Heat the oil until a thermometer reads 350 degrees.
Step 4While the oil is heating, thinly julienne the pig ears and dip them in milk, then dredge in the instant flour. Fry the strips in small batches until lightly golden-brown, 2 to 3 minutes, then strain, pat dry and place in a large bowl. Fry the kale until bright and crisp, about 30 seconds. Strain and gently toss into the bowl along with the julienned peppers. Season with 2 teaspoons of salt, or to taste. Hold in a warm place.
Step 5In a shallow frying pan, fry the eggs in a light film of oil until the whites are cooked but the yolk is still runny, about 3 minutes.
Step 6Divide the pig ears among 6 to 8 shallow bowls, and top each with a fried egg. Season the eggs with a sprinkling each of salt and pepper, and serve immediately.