Pig's ear

meester

Anybody got any good recipes for pig's ears?

champys

According to Hugh Fearnly-Whittingstall they should be cooked for 2 or 3 hours (with stock vegetables) to get them tender. You can then dry them and grill them until crisp. The full recipe for this is in the River Cottage Cookbook.
In Lithuania they always serve strips of pig's ear as nibbles with beer - delicious.

meester

are Lithuanian pigs' ears boiled and brilled as well? Or deep fried?

sandy2_2

here in Spain there are always packs of pigs ears for sale in the butchers, I've never asked how to cook them tho'. There are also chicken feet and blocks of congealed blood, I always thought they were used for stock

vixtress

is there any meat on them, ive never tried (or seen) them

champys

meester wrote: »

are Lithuanian pigs' ears boiled and brilled as well? Or deep fried?

I am not sure, never thought to ask anyone when I lived there. They come in thin strips, and are just a tiny bit chewy. Should have thought that whatever you do, they need to be boiled first otherwise they will be very leathery.

In the HFW recipe (I have just looked it up), he also cuts them in strips (afte boiling), spreads them with mustard, then rolls them in breadcrumbs and drizzles with melted butter. Then they are baked in the oven for 30-40 minutes and served with tartare sauce.
I would try that if I had any spare pigs ears lying around!

meester

champys wrote: »

I am not sure, never thought to ask anyone when I lived there. They come in thin strips, and are just a tiny bit chewy. Should have thought that whatever you do, they need to be boiled first otherwise they will be very leathery.

In the HFW recipe (I have just looked it up), he also cuts them in strips (afte boiling), spreads them with mustard, then rolls them in breadcrumbs and drizzles with melted butter. Then they are baked in the oven for 30-40 minutes and served with tartare sauce.
I would try that if I had any spare pigs ears lying around!

Try here:

http://www.caleyco.com/get_item_cale180_large-white-ear.htm

That's where mine are coming from

I'm also getting beef marrow bones, going to make marrow bones on toast, in the style of St John/Fergus Henderson, yummy.