They both look like they turned out good
The snack strips sound like I may be able to slip them past a few people a little easier
Those oven roasted ear rolls look amazing. So you ended up boiling the ears first to get them soft enough to roll up? And what temp and for how long did you end up roasting them for?Alright it got done. Looks a bit like macrame but ears ain't easy.
I got them all tied but they aren't
designed for rolling. Got a fair bit of trim from trying to square them up & get rid of contrary bits.
Put them in a hot oven with EVO & a salt sprinkle.
They went crunchy I ate all of those,pretty special. I use a splash of the poaching broth to help with stuffing. Bit fatty to be honest but I will go to gym tomorrow. Lots of stuffing left I will use it in something.Did a few trimmings as well ,bar snack from pig heaven.Have plenty, will dust them with something or serve something like a rub on the side to dip them in.Like a seasoned salt deal.Hard ,hot fry drain on paper towels,squeeze of lime. They are a winner for a guy like me .
It really came together in the end.I need pork stock to do master stock belly,so its 2 birds one stone. the meat off the roasted bones,marrow & pigs trotters give it that head cheese feel but its a hot dish. Ears definitely need to be boiled first so just went into the stock with bones & trotters.
Thanks for hanging in. MICK
Quote:Glad you like them Foamheart. After boiling them you can just chow down on the whole thing cartilage & all.Still got a bit of resistance but chewable.I ate that bowl in no time at all.Damn spice grinder gave up so sprinkle got sidelined but they were tasty.Had a cold stuffed ear as well.
Yes, x2 on what Mick said. I haven't made fried pig ears, but after boiling the ears even for just 3 hours or so, the cartilage is edible, at least in thin slices. It provides a nice textural contrast to the other soft and gelatinous meat and stuff in head cheese or rolled deboned pig head.Ok, I have had pig ear sandwiches before when making head cheese. The only way we could eat them was to use our teeth when we bit down to the cartilage to basically pull the skin off the cartilage. Are you saying that the trim or bar snack version that you are able to just eat it all?
Is the braising or boiling and then frying allowing the cartilage to become crunchie edible? In the picture I seem to see what I assume is the cartilage....... Those would be outta sight unless I am missing something.
I do love watching you cook! You and my Pop would have way too much fun.