1

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Eating pig's ears?

Answered on August 19, 2014
Created March 17, 2012 at 6:36 AM

I am a big fan of eating fatty pig skin like off the belly. How do pig's ears compare? What about cooking methods? Pig skin seems to be impossible to buy here apart from what is on some of the cuts so I was thinking about buying pig's ears. Are they any good for energy like fatty skin is?

35b2cb4d450e5288895c255dfdfff35d

(5828)

on June 17, 2012
at 05:32 PM

I can get pig skin at my local Mexican grocery store.

3c997ffae3db9464325b96979346d9e9

(1290)

on March 17, 2012
at 11:43 PM

Thanks Warren...my favorite food is pork cracklings from rendering cut up pieces of back fat in the crock pot or oven but I've always wondered about the skins...I'll try them!

77877f762c40637911396daa19b53094

(78467)

on March 17, 2012
at 06:22 PM

Sara, thank you very much.

77877f762c40637911396daa19b53094

(78467)

on March 17, 2012
at 06:21 PM

Thanks, Uncle!.

77877f762c40637911396daa19b53094

(78467)

on March 17, 2012
at 06:08 PM

Richard, it's so easy. We put a little lard and salt on the skin and then either roast it or put it under the grill. Some people like to cook it until it's really crunchy like the pork scratching snacks but I prefer mine a cooked a little less, so that some parts are crunchy an some are soft. btw, I'm jealous that you can buy pig skin there.

3c997ffae3db9464325b96979346d9e9

(1290)

on March 17, 2012
at 12:02 PM

Warren- I can get pig skin here, how should I cook it?

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6 Answers

1
246ebf68e35743f62e5e187891b9cba0

(21420)

on June 17, 2012
at 06:37 PM

I've prepared them once. Boiled for an hour, then allowed to dry, and fried in lard. Crispy outside, gooey/fatty inside. Very good. I've heard similar results can be obtained from smoking them for several hours, then cooking them at high heat after they've cooled.

1
7841848bd0c27c64353c583fb7971242

(7275)

on March 17, 2012
at 02:39 PM

I love pigs ears, but they are a little tricky to make. For me they are the perfect blend of gooey (from the gelatin) and crunchy (from the cartilage).

Nose to tail at home has a good description and link to recipes here.

77877f762c40637911396daa19b53094

(78467)

on March 17, 2012
at 06:22 PM

Sara, thank you very much.

1
9a5e2da94ad63ea3186dfa494e16a8d1

on March 17, 2012
at 11:42 AM

My local Asian market has them. I haven't tried them yet but was going to try these recipes:

http://mobile.seriouseats.com/recipes/2009/08/red-braised-pigs-ears-pigs-ears-on-a-hot-griddle-recipe.html

77877f762c40637911396daa19b53094

(78467)

on March 17, 2012
at 06:21 PM

Thanks, Uncle!.

0
De3e826ce4237cd06d9de0106c293c76

on October 22, 2012
at 06:53 AM

I didn't eat ear pig ears when I was young but I now find they are full of cartilage. which is good for my joints. Now, I can't find where to buy them or human consumption. There are plenty on the market for precooked dogs but nothing raw for people to buy and cook. Where can I buy pigs to cook?

0
D8612a7c536e74f9855b70d8e97919b5

(1042)

on June 18, 2012
at 03:25 PM

0
Ce7e28769d92d5de5533e775b1de966e

on June 18, 2012
at 03:06 AM

Confit them, which is best, in my opinion, as it's simple and also allows you to store them for months in the fridge.

Just cover with melted lard, bring to a simmer, then put the pot in a low oven, below 200F, for 8 to 12 hours, or until you can easily pinch them and feel no resistance.

After the confit, you could cut them up and add them to any soup or stew, or slice and serve cold with dollops of sauce to drag them through or toss into a salad. Deep fry them whole.

You can also roast them. Put between pieces of parchment, and weigh down with a second sheet pan, slide them into a 425 to 450˚ oven and cook until they’re crispy, 20 minutes or so - just check until they look about where you want them.

Also - this looks fun to do.. pig ear ssam when the weather cools here in NY its totally my next project.

Good luck!

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