Delicious Pigs Ears Cooked Two Ways – Unique Pork Recipe

Embark on a culinary journey with this unique and flavorful pigs ears recipe. Discover two delicious preparations that will tantalize your taste buds and impress your dinner guests. Whether you’re an adventurous eater or simply looking to expand your culinary horizons, this recipe is sure to deliver an unforgettable dining experience.

Pig’s ears are a true delicacy, combining meat, skin, and cartilage into one streamlined package. The cartilage provides a distinctive texture that’s crisp yet yielding, similar to al dente pasta. When prepared correctly, pig’s ears offer a complex mouthfeel and the ability to absorb a variety of flavors.

Two Delectable Pig’s Ear Preparations

Our first preparation features a classic Chinese red braise, infusing the ears with a savory-sweet flavor profile. The second method draws inspiration from Hugh Fearnley-Whittingstall’s “The River Cottage Cookbook,” presenting the entire ear charred to crispy perfection.

Pig’s Ear on a Hot Griddle

This preparation method transforms the pig’s ear into a crispy, savory delight. The ear is first simmered with aromatic vegetables and herbs, then seared on a blistering-hot griddle. The result is a paper-thin, crispy skin that crackles with every bite, releasing intoxicating porky aromas that will make your mouth water.

Ingredients

For Pig’s Ear on a Hot Griddle:

• 2 pig’s ears
• 1 onion, peeled and halved
• 1 carrot, washed
• An assortment of herbs (thyme, marjoram, and oregano), washed and bundled
• Approximately 1 tablespoon salt, or to taste
• Pepper to taste

For Red-Braised Pig’s Ear:

• 2 pig’s ears
• 1/4 cup Shaoxing Rice Wine, or sake
• 3 Tablespoons dark Chinese soy sauce
• 2 Tablespoons sugar
• 1 star anise
• 1/2 cinnamon stick

Instructions

Pig’s Ear on a Hot Griddle:

1. Bring a pot of water to a boil. Par-boil the pig’s ears for a few minutes to remove impurities.
2. Transfer the ears to a medium-sized pot and cover with water. Add onion, carrot, and herbs. Bring to a boil, then reduce to a gentle simmer. Cook for 2.5 hours, ensuring the ears remain submerged.
3. Allow the ears to cool until they’re no longer hot and sticky. Reserve the flavorful pork stock for another use if desired.
4. Heat a cast iron skillet or griddle until blistering hot.
5. Place an ear in the skillet and press down firmly, ensuring maximum surface contact. Continue pressing until thoroughly charred and crispy. Flip and repeat on the other side.
6. Serve immediately, accompanied by high-quality Dijon mustard. This recipe serves 2-4 people, depending on appetite.

Red-Braised Pig’s Ear:

1. Bring a pot of water to a boil. Par-boil the pig’s ears for a few minutes to remove impurities.
2. Transfer the ears to a small pot and cover with water. Add wine, soy sauce, sugar, star anise, and cinnamon stick. Bring to a boil, then reduce to a gentle simmer. Cook for 2.5 hours, ensuring the ears remain submerged.
3. Once done, the ears should be very soft and dark brown. The braising liquid will have reduced to a syrupy consistency, which can be reserved for future use.
4. Allow the ears to cool to room temperature, then refrigerate until completely chilled and firm.
5. Slice the chilled ears lengthwise into thin slivers.
6. Serve cold as a Chinese-style appetizer. One red-braised ear serves approximately 6 people.

Experience the unique textures and flavors of pig’s ears with these two exciting preparations. Whether you prefer the crispy, charred version or the tender, flavorful braised option, this recipe is sure to expand your culinary repertoire and impress your guests with your adventurous cooking skills.