Something Bourdain did made me search the Inet for pig's ears.
There are recipies!
What can you do with a pig's ear? isn't it mostly cartalege? Mike

In article >,
Michael Horowitz > wrote:

> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? Mike

I ran a thread about them some time back when I was gifted with a
package... I never did end up using them (and am now regretting it),
but they can be used any way pigs feet can. They are all skin and
cartilage!

Long slow cooking or pressure cooking is the way to go.
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--Steve Rothstein

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Michael Horowitz wrote:
>
> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? Mike

I've never made them, but if I had a restaurant and
they were on the menu, I'd call them silk purses.

Omelet wrote:
> In article >,
> Michael Horowitz > wrote:
>
>> Something Bourdain did made me search the Inet for pig's ears.
>> There are recipies!
>> What can you do with a pig's ear? isn't it mostly cartalege? Mike
>
> I ran a thread about them some time back when I was gifted with a
> package... I never did end up using them (and am now regretting it),
> but they can be used any way pigs feet can. They are all skin and
> cartilage!
>
> Long slow cooking or pressure cooking is the way to go.

Used to work with a person who made fried pig's ear sandwiches and swore
they were delicious. Turned my stomach they did. Even when my family was
out of work we didn't eat pig's ears or lips, we did know folks who did
though.

On Nov 1, 2:19*pm, Michael Horowitz > wrote:
> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? *Mike

My Grandfather used to eat it jellied in aspic. No thanks. I could
never see how he could eat that. He liked it. One of his
favourites. But then I love braised and grilled pig tails.

George Shirley wrote:

>
> Used to work with a person who made fried pig's ear sandwiches and swore
> they were delicious. Turned my stomach they did. Even when my family was
> out of work we didn't eat pig's ears or lips, we did know folks who did
> though.


The thought of eating those "pieces parts" as my kids used to
call them makes me queasy, too. Just more awful offal....

gloria p

Michael Horowitz > wrote:

> What can you do with a pig's ear? isn't it mostly cartalege? Mike

Yes, it is and I used to dislike it for this exact reason - unfamiliar
texture. However, after reading some of Fuchsia Dunlop's writings on
the subject of the Chinese obcessing with texture and mouthfeel, among
other things, I started experimenting and trying ever more such
ingredients and dishes. I still cannot say I like ear cartilage, but I
can see why people do. I have already learnt to like chicken feet, as
such, rather than an igredient in soups, etc., which I used to dislike
just as much as pigs' ears. It does seem as if there is a whole new
world in texture and mouthfeel, once one starts to pay real attention.

I've posted the following some 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.

On Nov 1, 11:19 am, Michael Horowitz > wrote:
> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? Mike

I've had them at a Chinese restaurant, stewed (red-cooked) with star
anise. Tender enough after several hours of stewing, they give
textural contrasts between cartilage, meat and skin. And they can be
sliced and pickled after being stewed. I've also seen other recipes
in Chinese cookbooks but have not tried any of them. -aem

"Michael Horowitz" > wrote in message
news
> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? Mike
>

I thought pigs ears were dried as dog treats. Don't expect to find me
eating one soon.

Jill

In article >,
Michael Horowitz > wrote:

> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? Mike

Well, you CAN'T make a silk purse out of a pig's ear, I know that. But
as far as the rest, I cannot help you, Michael. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

jmcquown wrote:
> "Michael Horowitz" > wrote in message
> news
>> Something Bourdain did made me search the Inet for pig's ears.
>> There are recipies!
>> What can you do with a pig's ear? isn't it mostly cartalege? Mike
>>
>
> I thought pigs ears were dried as dog treats. Don't expect to find me
> eating one soon.
>
> Jill

That is correct.

Steve

On Sun, 1 Nov 2009 20:57:13 GMT, l, not -l wrote:

> On 1-Nov-2009, Michael Horowitz > wrote:
>
>> Something Bourdain did made me search the Inet for pig's ears.
>> There are recipies!
>> What can you do with a pig's ear? isn't it mostly cartalege? Mike
>
> My dog loves them, cow ears too. At the grocery store, if someone asks
> what I do with them, I usually "pull their leg" and say "great for soup".
> 8-)

if they weren't the dried kind for dogs, they might be pretty good for
making stock.

your pal,
blake

I remember Huge Fairly-Wotsit doing them on one of his River Cottage
progs so had a google for his recipe but couldn't find it. I did find
this instead which seems similar


* Two pig’s ears;
* Homemade pork stock to cover (which came from smoked pork
shoulder bones & a smoked turkey carcass)
* Spices to taste (beyond the stock): bay, juniper, salt, pepper.
Go with what feels right
* English mustard
* Homemade bread crumbs (crisp a loaf in the oven, then pulverize
it in a food processor)
* Homemade tartar sauce (see The River Cottage Cookbook). Very tasty.

Simmer ears in stock for at least 2 1/2 hours. Remove, cut into strips.
Coat with mustard, then breadcrumbs. Bake in 425 to 450 oven for 30 to
40 minutes. Serve hot as soon as possible with homemade tartar sauce.

We buy them for the dog in batches of 200, only way to get them at a
reasonable price.

Steve

PS A Lyon saying translates as "You can eat every part of the pig apart
from the squeak"

Michael Horowitz wrote:
> Something Bourdain did made me search the Inet for pig's ears.
> There are recipies!
> What can you do with a pig's ear? isn't it mostly cartalege? Mike
>

On Nov 1, 2:32*pm, "gloria.p" > wrote:
> George Shirley wrote:
>
> > Used to work with a person who made fried pig's ear sandwiches and swore
> > they were delicious. Turned my stomach they did. Even when my family was
> > out of work we didn't eat pig's ears or lips, we did know folks who did
> > though.
>
> The thought of eating those "pieces parts" as my kids used to
> call them makes me queasy, too. *Just more awful offal....
>
> gloria p

I'm with you, GP. Dried/smoked pigs' ears are treats for big dogs....

N.

Nancy2 wrote:
> On Nov 1, 2:32 pm, "gloria.p" > wrote:
>> George Shirley wrote:
>>
>>> Used to work with a person who made fried pig's ear sandwiches and
>>> swore they were delicious. Turned my stomach they did. Even when
>>> my
>>> family was out of work we didn't eat pig's ears or lips, we did
>>> know folks who did though.
>>
>> The thought of eating those "pieces parts" as my kids used to
>> call them makes me queasy, too. Just more awful offal....
>>
>> gloria p
>
> I'm with you, GP. Dried/smoked pigs' ears are treats for big
> dogs....
>
> N.

This just reminded me - the professional crabbers in this area use
bull lips for bait, since the crabs have a hard time shredding them
apart. I'm just full of useful items like this.

Dora wrote:

>
> This just reminded me - the professional crabbers in this area use bull
> lips for bait, since the crabs have a hard time shredding them apart.
> I'm just full of useful items like this.



When we used to crab for fun we used raw chicken bones with just
enough meat on them to attract the blue crabs. That was so many
years ago, I doubt any of the places we used to go are clean
enough for crabbing or clamming these days.

gloria p

Omelet > wrote in newsmpomelet-639391.13273201112009
@news-wc.giganews.com:

> In article >,
> Michael Horowitz > wrote:
>
>> Something Bourdain did made me search the Inet for pig's ears.
>> There are recipies!
>> What can you do with a pig's ear? isn't it mostly cartalege? Mike
>
> I ran a thread about them some time back when I was gifted with a
> package... I never did end up using them (and am now regretting it),
> but they can be used any way pigs feet can. They are all skin and
> cartilage!
>
> Long slow cooking or pressure cooking is the way to go.


I buy a box of ears every couple of months. They're already cooked/baked,
and my pooch goes apeshit over them!!

She knows when she's been a good girl, when she gets her pigs ear treat
:-)


http://www.thevetshed.com.au/index.php/cPath/1_25_272

They have trotters and snouts too!!


http://www.thevetshed.com.au/index.php/cPath/1_25

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?