Pigs ears

moikel · Jul 21, 2013

I have a bag in the freezer so thats the next project.

Boiled in stock then sliced cooled & crispy fried is one way.Got bar snack written all over it.

I have seen this french recipe where you par boil them then lay one flat stuff it then lay another ear on top ,roll it,string it. Recook it then slice it so its like a roulade deal.

I think if you put them in the MES over a pan to catch drippings & smoked them for an hour or so.

I need to think it through.

smoking b · Jul 21, 2013

I'm in for this one too!

snorkelinggirl · Jul 22, 2013

I'm intrigued especially at the idea of the stuffed pig ear roulade! Sounds a bit like the pig skin braciole I posted on, but even better with that bit of cartilage rolled in. If you go for the roulade, I find it works well to add a bit of panko or bread crumbs in the filling to help bind the roulade. The panko soaks up some of the gelatin and fills in the gaps, so the roulade holds its shape a bit better and slices better.

I'd love it if you would show details on frying the pig ear when you post. I've only ever used them in head cheese.

Have fun!

Clarissa

dls1 · Jul 22, 2013

Interesting thread, Mick. I'm looking forward to following it.

Personally, I've never cooked pigs ears except as an occasional ingredient in feijoada but that may change. I'm starting to see them popping up on menus a lot where I live or travel to in the US. Not long ago I had them at the bar of a restaurant in Miami known as "Michaels Genuine". They had been braised for 8 hours, then cut into 1/2" strips. For service, they were deep fried until crispy then sprinkled with Cajun seasoning followed by a squirt of fresh lime juice. A very addictive bar snack.

In a different vein, and on the opposite coast, I had dinner a little over a year ago in Los Angeles at a restaurant known as "Lukshon" which serves what I would describe as Asian style tapas. One of the highlights of the meal was a thin slices of pig ear terrine served charcuterie style which was over the top. I've been sorely tempted to prepare it but could only do it when my family wasn't around or I would be the only one eating it. Even then, I'd probably have to lie about the main ingredient.

I have the recipe for the terrine which was published in the LA Times and would post it but it's rather lengthy for the forum. I also have a link to the recipe but I understand outside links are banned on SMF. If you're interested, go the the paper's site and use the search function. Also, Chef Sang Yoon of Lukshon did a YouTube video on the preparation of the terrine you may want to check out.

moikel · Jul 22, 2013

I saw them as a bar snack in Anthony Bourdains show on Maimi. They are turning up here as there is more nose to tail cookery. Some restaurants are going back to buying whole animals not boxed meat so you get a bigger range of cuts.There are also TV shows here where nose to tail is promoted.

I have a cookbook called Pork & sons that is based around 3 generations of butchers who live in a French mountains town,thats where the stuffed recipe came from.

I just need to work on it a bit.

moikel · Jul 23, 2013

This is going to take a bit of brainstorming to get it to fly. Recipe has stuffing made with boiled pigs trotters,sweetbreads,foie gras & few other bits. It's served cold sort of a head cheese vibe. Not sure about that. Sweetbreads & foie gras hard to get in my 'hood. It's also winter so cold cuts bit of a stretch. I think Iwant a hot dish & I think I want to finish them dry in the smoker.
Any thoughts Clarissa? Thanks for the panko breadcrumbs tip. I can create a stuffing ,trotter meat, bacon & bits. Just got work out the construction phase.

snorkelinggirl · Jul 23, 2013

Moikel said:
This is going to take a bit of brainstorming to get it to fly. Recipe has stuffing made with boiled pigs trotters,sweetbreads,foie gras & few other bits. It's served cold sort of a head cheese vibe. Not sure about that. Sweetbreads & foie gras hard to get in my 'hood. It's also winter so cold cuts bit of a stretch. I think Iwant a hot dish & I think I want to finish them dry in the smoker.
Any thoughts Clarissa? Thanks for the panko breadcrumbs tip. I can create a stuffing ,trotter meat, bacon & bits. Just got work out the construction phase.

Hi Mick,

I think a chicken liver pate would be a decent substitute for foie gras, if you wanted to get a bit of that liver flavor in there. Porcini mushrooms might go well. I would be inclined to make your roulade with the pig ears and stuffing, and then braise them until tender. Let cool overnight and then reheat in the smoker, maybe finish off over direct heat on the grill to crisp up the skin?

I'm looking forward to seeing what you come up with!

Clarissa

moikel · Jul 23, 2013

Hi Clarissa,

I think you have to poach them first to be able to roll them.Pate will work! The picture in the book had them almost like a terrine with the ears as the wrapping around it. Not what I want. I will research it a bit more today.

moikel · Jul 23, 2013

IMG_0556.JPG

moikel
Jul 23, 2013

Ears,trotters & uncharted territory. Pork bones browning in the oven,then everything into the stock pot with leek,carrot,parsley.ThenI have to think whats next after I have the ears soft.

moikel · Jul 23, 2013

I think I am going to take all the meat of the bones & trotters,chop it fine, add bacon ,shallots,breadcrumbs,mushrooms ,garlic,& ...

Dont think the pate will work with the cooking method I have in mind.

If I layer mix on an ear then align the next ear on top then roll,like Clarissa's braciole it will be skin,stuffing skin,repeat.

I dont think braised in sauce is a fit,maybe smoke for a bit then hard fry! I have lot of ears,I might experiment with the crispy fried bar snack idea.

webowabo · Jul 23, 2013

You know im in Mick! My poor dinner guested almost killed over when I told them their dinner was tongue.. I would love to drop some ears on em...lol.

daveomak · Jul 23, 2013

webowabo said:
You know im in Mick! My poor dinner guested almost killed over when I told them their dinner was tongue.. I would love to drop some ears on em...lol.

I had a dinner guest eating Hors D'oeuvres of tongue, hot mustard and toasted sesame seeds... Raved how good it was, then projectile vomit and scream words at me that I couldn't believe, when I told her it was tongue.... Left the house and never spoke to me again...... Her loss...

moikel · Jul 23, 2013

webowabo said:
You know im in Mick! My poor dinner guested almost killed over when I told them their dinner was tongue.. I would love to drop some ears on em...lol.

People are funny.If they cant recognise it they eat it without question. What do they think is in hot dogs just for starters

or a lot of big company luncheon meat? With a whole bunch of chemicals/additives.

This is now almost completely free style because I have strayed away from the recipe I had. I bought some pork bones,roasted then boiled that meat,bone marrow & meat from trotters some bacon all finely diced will be the foundation of the stuffing.I dont think I have matched ears here, as in 5 lefts 5 rights may not even be off the same 5 pigs.

I will have to trim them up to get them to align .

May need to call in the butchers daughter(girl fiend) to help with the roll & tie. Not sure of how she will react to eating them.

moikel · Jul 24, 2013

OK " I tell you folks its harder than it looks.Its a long way..." ACDC way back in the day.

The first stage was no big deal. Chopped up meat from pork bones,bacon ,shallot,garlic,mushroom,parsley.Fried it gave it a splash with the stock mixed breadcrumbs in.

Now it got hard .Tried the 2 matched ears together,not happening.Bob Marley couldn't roll into a cylinder

.Also ears have cut out bits sort of punk pig deal so its hard to get a seal.

Butchers daughter not returning phone calls,she may have gone to ground.

2 ears isnt going to fly they have different contours.

So its one ear rolled Clarissa style but its a 2 person job.

IMG_0559.JPG

moikel
Jul 24, 2013

They spring back to original shape,so I need to string them tight.

Hang in there ear lovers I will solve it.

smoking b · Jul 24, 2013

It's looking to be harder than I envisioned too

It does sound like you may have a solution in the near future though

Are you using butchers twine to tie them?

moikel · Jul 24, 2013

Smoking B said:
It's looking to be harder than I envisioned too

It does sound like you may have a solution in the near future though

Are you using butchers twine to tie them?

Got 1 done

IMG_0560.JPG

moikel
Jul 24, 2013

Had to trim the cushiony bit where it attached to the head .To thick & springy to get folded & rolled.Off cuts will go to bar snack pile.Bumped stuffing with some lemon zest. I will wait for butchers daughter to do the other 9.

I think its going to be hard fried or hot oven.Stuffing is nice got that French feel,might add just a touch of mustard. I don't want to braise them the stuffing will go soggy.

Butchers daughter said she will eat dinner before coming over.

moikel · Jul 24, 2013

Camera battery died so its charging while ears are in hot oven . Tried couple of different tying methods. They don't roll easy! It's a good idea & it's very nose to tail. The off cuts hard fried were sensational!

moikel · Jul 24, 2013

Alright it got done. Looks a bit like macrame but ears ain't easy.

IMG_0446.jpg

moikel
Jul 24, 2013

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.

IMG_0562.JPG

moikel
Jul 24, 2013

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

daveomak · Jul 24, 2013

Mick, good job on the ears...... they look good....

moikel · Jul 24, 2013

DaveOmak said:
Mick, good job on the ears...... they look good....

The bar snack version are off the charts,I think salt ,cayenne,cbp,garlic powder as a sprinkle

IMG_0447.jpg

moikel
Jul 24, 2013

,hard & fast in the wok first ,squeeze of lime .

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