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
Pigs ears
- Thread starter moikel
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- Nov 15, 2012
- 1,025
- 105
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
This nose-to-tail stuff is a lot of work. You spend all day working on a project, maybe get bitten by a pig head in the process, and then people look at you all funny or refuse to try it. But nothing beats the flavor, texture, and satisfaction of it!!!
Great post, thanks for sharing!
Clarissa
webowabo
Master of the Pit
I think they look fantastic... GREAT job Mick!
I would have tthought a SMF first for sure... but a quick sesrch and your
Pigs ears in a Sichuan style one looked to be first :) either way.. keep up the wierd..err..i mean...good work ; )
Mike
I would have tthought a SMF first for sure... but a quick sesrch and your
Pigs ears in a Sichuan style one looked to be first :) either way.. keep up the wierd..err..i mean...good work ; )
Mike
Clarissa ,I boiled ears until the carrot in stock was soft. Pulled them cooled them trimmed them twice. They are buggers to roll,tying was like surgery,OK Dr Frankenstein style surgery. wasn't neat. I just cranked th oven & put them in with a few trimmings.When the trim was crisp I gave rolls another 10.
They were great ,had that head cheese feel,but the strips hard fried were the biz. I think I will do the rest tomorrow.
I now have plenty of fresh stock to do a master stock pork belly,extra stuffing might go in some peppers.Lots of fun.
Glad you liked it.
They were great ,had that head cheese feel,but the strips hard fried were the biz. I think I will do the rest tomorrow.
I now have plenty of fresh stock to do a master stock pork belly,extra stuffing might go in some peppers.Lots of fun.
Glad you liked it.
Bar snack version.
Hard fried in veg oil,touch of sesame & some dried smoked chilli .Was going to do a seasoned salt but spice grinder died.So its just salt & lime. Very tasty.
Hard fried in veg oil,touch of sesame & some dried smoked chilli .Was going to do a seasoned salt but spice grinder died.So its just salt & lime. Very tasty.
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.
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.
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.
- Nov 15, 2012
- 1,025
- 105
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.
dls1
Smoking Fanatic
Mick - Your bar snack version looks very tasty and quite similar to the ones I had at a bar in Miami, though not as crispy (see below).
I've never made them myself, but if were to do so, I think I would start by beating them with a meat pounder to tenderize them and break up the cartilage a bit. I'd follow by braising or simmering them for 6+ hours in stock with root vegetables, and lots of garlic then pound them some more before cutting into strips and deep frying. Sprinkle with some Cajun seasoning or chile salt and serve with lime wedges.
BTW, the place I had the pig ears in Miami, Michael's Genuine, is the same place Anthony Bourdain had them in the TV episode you referred to up thread.
I've never made them myself, but if were to do so, I think I would start by beating them with a meat pounder to tenderize them and break up the cartilage a bit. I'd follow by braising or simmering them for 6+ hours in stock with root vegetables, and lots of garlic then pound them some more before cutting into strips and deep frying. Sprinkle with some Cajun seasoning or chile salt and serve with lime wedges.
BTW, the place I had the pig ears in Miami, Michael's Genuine, is the same place Anthony Bourdain had them in the TV episode you referred to up thread.
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I didnt boil mine that long maybe 90 mins . There were a few ears that were bit beaten up that were starting to seperate from cartilage so I stopped boiling.
I got trial batch 1 crispy in the oven . I don't have a deep fryer .
Pretty good bar snack !
I got trial batch 1 crispy in the oven . I don't have a deep fryer .
Pretty good bar snack !
Lets see, pig fat fried in pig fat...... only thing I can think of to top it would be a pig fat container to fill with 'em. Maybe some cheese dip for them just so I could say it was ear cheese.....LOL
Hi Moikel , after a tip from Foamheart I ended up on you.
And these pig ears are looking great , a lot of them in the local super market here , so my next project = stuffed pig ear rolls !
Sorry , but you'll have another spy on your tail...
Thanks Foamheart
And these pig ears are looking great , a lot of them in the local super market here , so my next project = stuffed pig ear rolls !
Sorry , but you'll have another spy on your tail...
Thanks Foamheart
The buggers wont roll easy,you end up trimming & tying a lot.. I will do something else with ears soon.Crispy fried, hard to beat !
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