Pigs Ears Recipes

SCHWEINE OHREN (PIG'S EARS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet or line with parchment paper.
• Unroll puff pastry sheets on a dry, lightly floured surface. Sheets should be about 1/2 cm thick. Spread sugar liberally over the entire surface of each sheet. Tightly roll or fold up the pastry from each side of the sheet to meet in the middle. It will look like face to face snails. Slice the roll into 1 cm slices, like a loaf of bread. Lay out on prepared cookie sheet about 2 cm apart. Bake in preheated oven for 10 to 15 minutes, until golden brown.

PIGS' EARS

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.

SISIG (SWEET AND SOUR PIG'S EARS)

Steps:

• Bring a large pot of water to a boil; boil pig's ears until no longer pink, about 10 minutes. Drain. Let cool, at least 15 minutes.
• Combine 3/4 cup water, vinegar, sugar, salt, and pepper in a large bowl. Add the pig's ears and mix together. Cover with plastic wrap and keep refrigerated. Serve with green bell pepper, red bell pepper, and green chile.

HOG'S TROTTERS AND EARS

Steps:

• Place the pig's feet and ears into a large pot along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Bring to a rolling boil and then immediately reduce the heat. Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes.
• Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread.