Pig ears... just for dogs? page

**welcometogoodburger** · 04-13-2011, 09:58 AM

My local supermarket has a bunch of fresh pig ears in the variety meats section. Anyone have any experience in cooking them? I love pig of all sorts and want to try every part. So far I haven't met pork that I didn't like.

**MamaGrok** · 04-13-2011, 10:03 AM

I'm with ya. I have a few ears in my freezer, but no idea what to do with them. I know they're human-consumable!

**Trishie** · 04-13-2011, 02:39 PM

When I was little, I remember my aunt buying a jar of pickled pig ears. I remember they were very gristley (sp) but when they were slathered in hot sauce they were really good. Maybe there's a recipe somewhere for them. I have tried just about every part of the oink, including pigs feet and chitterlings (which I eat every New Years Eve with some collard greens). Try some southern recipe websites. HTH!

**Doddibot** · 04-13-2011, 02:53 PM

Maybe make a Pig's Ear Terrine?

**welcometogoodburger** · 04-13-2011, 03:06 PM

Originally Posted by Doddibot

Maybe make a Pig's Ear Terrine?

This recipe reminds me of my grandpa's zimne nogi, which is jellied pig's feet. It used to gross me out, but maybe I'm ready to try something like that again.

**IvyBlue** · 04-13-2011, 05:57 PM

This woman used everything short of the squeal (although she might have used that too). I think she mentions the ears. The Wilderness Childe Feb, 2011 post.

**breadsauce** · 04-14-2011, 12:30 AM

Well, added to pork bones they make ace stock. Lots of gelatin in there.

Also, there is a French tradition of eating crispy pigs ears - boil in flavoured water until sot, cut in strips, dip in egg then flour (obviously sub almond or coconut flour) and deep fry.

Buzz - Foodbuzz

The silk purse [crispy pig's ears with tartare sauce] | James Ramsden

But I haven't eaten them - only the stock. Too squeamish, I guess.