HOW DO YOU COOK PIG EARS RECIPES
HOW TO COOK PIG EARS - RECIPE SOUL FOOD– 5 STEPS - FOOD ...
Pig Ears are cooked pig's ear. They are common in many cuisines around the world, from Chinese to Mexican. While not as popular as chicken, they are still an excellent addition to a meal. In fact, many of the world's cuisines feature pig's ears. If you're wondering about a particular dish, keep reading!
Provided by Ms Kelly
Categories Side Dishes
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Using the kitchen torch or razor, remove the remaining hair on the pig’s ears. Scrub the ears to thoroughly clean the ears. It is best that you wash them under the running water.
- Put a pot of water over a medium-high flame, add the pig ears, aromatic spices and season with salt. Bring the ears into a simmer for about 1 ½ hours, making sure that they are tender before turning off the stove.
- Drain the pig ears and dry them using the paper towels and slice the ears into strips.
- Put a skillet over a medium-high flame and add a few tablespoons full of vegetable oil. Saute the shallots and garlic until they emit a fragrant aroma.
- Add the pig ears and continue to sauté until the strips attain the golden brown coloring. This will take about 5-7 minutes, but continue to do so if you prefer thicker strips.
Nutrition Facts : Calories 264 kcal, SodiumContent 215.8 mg, FatContent 17.1 g, SaturatedFatContent 6.1 g, ProteinContent 25.4 g, CholesterolContent 92.7 mg, ServingSize 1 serving
PIGS' EARS | MARTHA STEWART
Provided by Martha Stewart
Yield Makes 4 ears
Number Of Ingredients 5
Steps:
- Rinse the ears under cold running water. Place in a large saucepan with remaining ingredients. Add enough cold water to cover. Bring to a boil over high heat and cook, covered, for 2 hours. Remove from heat and let cool to room temperature. Remove ears from cooking liquid, and use as desired.
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A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
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Reviews 4.4
Total Time 3 hours 15 minutes
Category Meat and Poultry, Pork
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From allrecipes.com
Reviews 4.4
Total Time 3 hours 15 minutes
Category Meat and Poultry, Pork
Calories 408.2 calories per serving
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