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