General fitness, health and nutrition · Public discussion

Recipe for Pig ears

Email address hidden · 2005-05-12T19:45:43+00:00

Any help here will be appreciated. I tried to fry them in vegetable oil, and they tasted like pig [censored]. Charles

Started by Email address hidden · 12 May 2005 · Last activity 14 May 2005 · 13 posts · 972 views

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Original section: General fitness, health and nutrition
Published: 12 May 2005
Last activity: 14 May 2005
Original author: Email address hidden
Posts: 13
Discussion status: Public discussion
Total views: 972
Views / 30 days: 0

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Original post
Email address hidden
Archived post

12 May 2005, 19:45 UTC #1

Any help here will be appreciated.
I tried to fry them in vegetable oil,
and they tasted like pig [censored].
Charles
<html><body bgcolor="black"
text="white"></html>

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cathyxyz
Archived post

12 May 2005, 20:08 UTC #2

Quoted message said:
Any help here will be appreciated.
I tried to fry them in vegetable oil,
and they tasted like pig [censored].
Charles
Did you get them from the right end of the Pig? 🙂 🙂
Cathy

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nanner
Archived post

12 May 2005, 20:32 UTC #3

<[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Any help here will be appreciated.
I tried to fry them in vegetable oil,
and they tasted like pig [censored].
Charles
<html><body bgcolor="black"
text="white"></html>
pretty sure my grandmother just cooked them in the sauce

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Victor Sack
Archived post

12 May 2005, 21:46 UTC #4

Quoted message said:
Any help here will be appreciated.
I tried to fry them in vegetable oil,
and they tasted like pig [censored].
I've posted the following a few years ago.
I don't much like pigs' ears... they are too cartilagineous for my
taste, and I've never cooked them myself. However, I don't really
dislike them, either, and here is what appears to be a nice recipe, from
one of Lyon's premier chefs.
Victor
<http://www.theworldwidegourmet.com/meat/tripier/lacombe.htm>
Pig's Ear (or Bacon) Loaf
An original recipe from Jean-Paul Lacombe of the Restaurant Léon de
Lyon, France.
Preparation time: 30-40 minutes
Cooking time: 45 minutes
Cooking Tip
"At the Restaurant Léon de Lyon, the pig's ear loaf is served as an
hors-d'oeuvre, allowing the meal to begin with a nod to traditional
Lyonnaise cooking.
The loaf can be accompanied by a salad of frisée lettuce dressed with a
mustardy vinaigrette. If you can't find pig's ears, you can replace them
by pieces of bacon, diced pale ham and mushrooms."
Ingredients for 4 people:
350 g cooked pig's ears (or bacon: see substitutions)
5 g baking powder
60 g softened butter + 25 g for buttering the mould
1 tbsp. mustard
25 g parsley
50 ml peanut oil
2 pinches of salt
5 grinds of pepper
2 whole eggs
125 g flour
60 g grated Gruyère
Preparation 1
1. Take a loaf pan 28 cm long, 8 cm high and 7 cm wide; brush it with
butter, then cut out a piece of parchment paper the size of the pan and
line the inside;
2. Set aside in the refrigerator;
3. Preheat your oven to 180/200°C;
4. Cut the cooked pig's ears into thin strips;
5. Wash, dry and chop the parsley.
Preparation 2
1. Place the baking powder, 60 g of softened butter, mustard, oil, salt
and pepper in a bowl;
2. Mix well with a wooden spoon so that the mixture is very smooth, then
add the eggs and sprinkle in the flour, add the 350 g of sliced pig's
ears, the chopped parsley and the grated cheese; mix well.
Preparation 3
1. Put the batter into the prepared pan; bake for 45 minutes;
2. When it is cooked, remove from the oven and turn out onto a rack;
3. Chill lightly before serving.
Arranging the Plates
1. Cut the loaf into slices; brown them in butter in a skillet to make
them crispy;
2. Place a slice of the loaf on each serving plate and garnish with a
salad of frisée lettuce dressed with a vinaigrette well-seasoned with
mustard.

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projectile vomit chick
Archived post

12 May 2005, 22:30 UTC #5

Well, being on webtv and all, it's no wonder you know what pig [censored]
tastes like.

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pennyaline
Archived post

12 May 2005, 23:27 UTC #6

<snip>
I can't speak for the Restaurant Léon de Lyon, but I know the local Petsmart
runs a special on pigs ears just about every week ;p

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AlleyGator
Archived post

12 May 2005, 23:32 UTC #7

projectile vomit chick said:
Well, being on webtv and all, it's no wonder you know what pig [censored]
tastes like.

Nothing personal, but do you just show up here every 6 weeks or so to
be a complete freakin [censored]? If so, you're very good at it. My
compliments.
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

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Katra
Archived post

13 May 2005, 05:52 UTC #8

In article <[email hidden]>,
(AlleyGator) said:
projectile vomit chick said:
Well, being on webtv and all, it's no wonder you know what pig [censored]
tastes like.

Nothing personal, but do you just show up here every 6 weeks or so to
be a complete freakin [censored]? If so, you're very good at it. My
compliments.
Her main group she "lives" on is alt.drugs.hard.
What do you expect? ;-)
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

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Shaun aRe
Archived post

13 May 2005, 09:29 UTC #9

"Katra" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
(AlleyGator) said:
projectile vomit chick said:
Well, being on webtv and all, it's no wonder you know what pig [censored]
tastes like.

Nothing personal, but do you just show up here every 6 weeks or so to
be a complete freakin [censored]? If so, you're very good at it. My
compliments.
Her main group she "lives" on is alt.drugs.hard.
What do you expect? ;-)
A little more imagination perhaps? ',;~}~
Shaun aRe

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Katra
Archived post

13 May 2005, 09:49 UTC #10

In article <[email hidden]>,
Shaun aRe said:
"Katra" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
(AlleyGator) said:
"projectile vomit chick" <[email hidden]> wrote:
>Well, being on webtv and all, it's no wonder you know what pig [censored]
>tastes like.
>
Nothing personal, but do you just show up here every 6 weeks or so to
be a complete freakin [censored]? If so, you're very good at it. My
compliments.
Her main group she "lives" on is alt.drugs.hard.
What do you expect? ;-)
A little more imagination perhaps? ',;~}~
Shaun aRe
One could hope....
I generally just ignore "it". <G>
She needs to hang out more on ADP.
Maybe she'd learn somthin'???
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

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Joseph Littleshoes
Archived post

13 May 2005, 22:25 UTC #11

Katra said:
In article <[email hidden]>,
(AlleyGator) said:
projectile vomit chick said:
Well, being on webtv and all, it's no wonder you know what pig [censored]
Quoted message said:
Quoted message said:
tastes like.

Nothing personal, but do you just show up here every 6 weeks or so

to
Quoted message said:
be a complete freakin [censored]? If so, you're very good at it. My
compliments.
Her main group she "lives" on is alt.drugs.hard.
What do you expect? ;-)
--
K.
Oreilles de Porc Sainte - Menehould
-------------------------------------------
Carefully singe the ears and clean out the insides. Cook them gently in
water allowing 1/3 oz. salt per 4 & 1/2 cups water. and the addition of
1 carrot, 1 onion studded with a clove and a bouquet garni.
When ready cut the ears in half lengthways. Coat them lightly with made
mustard, dip in melted butter and then into white bread crumbs.
Finally, sprinkle with melted butter and grill them gently.
Serve these alone or accompanied with a dish of mashed potatoes.
---------------------------------------------
Oreille de Porc a la Rouennaise is a pigs ear meat ball type sausage,
made of mincing the thick part of the ear and mixing it with thin pieces
of ear and other chopped veggies & sausage meat and forming a ball in a
"caul" and grilling.
Similar to the "Sainte Menehould" is a "Gras double frit a la Troyenne"
where, after cleaning, rinsing and cooking the tripe is cut into large
squares, coated with mustard and bread crumb and deep fried.
Gras double frit a la Bourguignonne is jut breaded fried tripe but
cooked in nut oil and served with snail butter flavoured with Absinthe.
---
Joseph Littleshoes

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Archived post

14 May 2005, 02:43 UTC #12

Ingredients :
3 Pig ears.
6 Cups water.
1 Cups fresh or can coconut juice.
2 Cloves garlic. Minced.
2 Tablespoons cooking oil.
1 Tablespoon soy sauce.
1 ½ Tablespoons sugar.
½ Teaspoon all spice powder.
¼ Teaspoon salt.
¼ Teaspoon black pepper.
Few drops of red food color.(Option).
Procedures :
Usually pig ears already cleaned before it go on sale at the markets, but I
always clean and wash it again.
Boiled pig ears with 6 cups water for 30 minutes. Drained. (Do not over
cook.)
Heat up a wok or non-stick skillet, when it hot add cooking oil and sauté
garlic.
Add boiled pig ear, lightly brown it and pour coconut juice over.
Seasoning with sugar, salt, soy sauce, all spice and black pepper.
Add few drops of red food color (option).
Simmering till the liquid caramelized and reduce.
Sliced thin before serve.
-----------------------------------------------------------------------
Souse:
Caribbean stores sell pig parts; large supermarkets sell trotters (feet). I
found every part imaginable at Lusitanian Supermarket, 152 Augusta Ave., in
Kensington Market, where the parts are sold from Thursday to Saturday. Vary
pig parts as desired; a pork hock can be used, for example.
Ingredients:
1-1/2 lb (750 g) boneless pork roast
2 pig trotters
1 pig ear
1 pig snout
Dressing:
1 large or 2 small cucumbers, peeled, chopped
1 medium sweet Vidalia onion, peeled, chopped
Juice of 2 or 3 large limes, to taste
1/2 fresh scotch bonnet pepper, seeded, chopped
3/4 cup fresh parsley, chopped
Salt to taste
Directions:
In saucepan, cook pork roast by simmering, partially covered, in salted
water to cover, until tender, about 1 hour. Transfer to bowl of cold water.
Drain. Cut in bite-sized pieces. In saucepan, cover trotters, ear and snout
in salted water. Bring to boil over high heat. Reduce heat to medium-low,
then simmer, partially covered, until tender, about 1-1/2 hours. Transfer to
bowl of cold water. Drain. Cut in bite-sized pieces, removing bones from
trotters, if desired.
For dressing, combine ingredients in large bowl. Add pork. Toss to coat.
Marinate a few hours or longer. Serve at room temperature. Makes 6 servings.
----------------------------------------------------------------------------
--------------------------------
Mimiga Namashi (Pig's Ear Salad)
2 pig's ears
Dressing:
2 tablespoons peanut butter
4 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon MSG (optional)
Singe ears by holding over an electric stove coil or the the flame of a gas
stove or hibachi, until skin is burnt. Scrape off burnt areas and wash well.
Cover ears with water and boil about 30 minutes or until easily pierced.
Drain and slice into slivers.
Mix dressings ingredients until smooth. Stir in pig's ears
----------------------------------------------------------------------------
--------------------

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Archived post

14 May 2005, 02:43 UTC #13

Ingredients :
3 Pig ears.
6 Cups water.
1 Cups fresh or can coconut juice.
2 Cloves garlic. Minced.
2 Tablespoons cooking oil.
1 Tablespoon soy sauce.
1 ½ Tablespoons sugar.
½ Teaspoon all spice powder.
¼ Teaspoon salt.
¼ Teaspoon black pepper.
Few drops of red food color.(Option).
Procedures :
Usually pig ears already cleaned before it go on sale at the markets, but I
always clean and wash it again.
Boiled pig ears with 6 cups water for 30 minutes. Drained. (Do not over
cook.)
Heat up a wok or non-stick skillet, when it hot add cooking oil and sauté
garlic.
Add boiled pig ear, lightly brown it and pour coconut juice over.
Seasoning with sugar, salt, soy sauce, all spice and black pepper.
Add few drops of red food color (option).
Simmering till the liquid caramelized and reduce.
Sliced thin before serve.
-----------------------------------------------------------------------
Souse:
Caribbean stores sell pig parts; large supermarkets sell trotters (feet). I
found every part imaginable at Lusitanian Supermarket, 152 Augusta Ave., in
Kensington Market, where the parts are sold from Thursday to Saturday. Vary
pig parts as desired; a pork hock can be used, for example.
Ingredients:
1-1/2 lb (750 g) boneless pork roast
2 pig trotters
1 pig ear
1 pig snout
Dressing:
1 large or 2 small cucumbers, peeled, chopped
1 medium sweet Vidalia onion, peeled, chopped
Juice of 2 or 3 large limes, to taste
1/2 fresh scotch bonnet pepper, seeded, chopped
3/4 cup fresh parsley, chopped
Salt to taste
Directions:
In saucepan, cook pork roast by simmering, partially covered, in salted
water to cover, until tender, about 1 hour. Transfer to bowl of cold water.
Drain. Cut in bite-sized pieces. In saucepan, cover trotters, ear and snout
in salted water. Bring to boil over high heat. Reduce heat to medium-low,
then simmer, partially covered, until tender, about 1-1/2 hours. Transfer to
bowl of cold water. Drain. Cut in bite-sized pieces, removing bones from
trotters, if desired.
For dressing, combine ingredients in large bowl. Add pork. Toss to coat.
Marinate a few hours or longer. Serve at room temperature. Makes 6 servings.
----------------------------------------------------------------------------
--------------------------------
Mimiga Namashi (Pig's Ear Salad)
2 pig's ears
Dressing:
2 tablespoons peanut butter
4 tablespoons vinegar
1 teaspoon sugar
1/4 teaspoon MSG (optional)
Singe ears by holding over an electric stove coil or the the flame of a gas
stove or hibachi, until skin is burnt. Scrape off burnt areas and wash well.
Cover ears with water and boil about 30 minutes or until easily pierced.
Drain and slice into slivers.
Mix dressings ingredients until smooth. Stir in pig's ears
----------------------------------------------------------------------------
--------------------

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