Grilled Pig Ears Recipes

GRILLED PIG EARS

Grilled Pig Ears image

A unique appetizer for all who know what they`re talking about. Everyone else has no clue what they`re missing.

Provided by Maria Doeva

Categories Pork

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

pig ears - 2, large
bay leaf - 2
black pepper - peppercorns
salt
garlic - 1 head, for the boiling

Steps:

Boil the pig ears ahead of time, be sure to add a bay leaf , several black pepper peppercorns, salt to taste and 1/2 garlic head to the pot.
Boil them about 30-35 min. until the ear cartilage softens. Once theyre ready, drain them well from the water and dry them.
Then cut them into thin strips, starting from the thin part toward the thick part.
After cutting them, cook on both sides on a grill or barbecue. Once cooked, cut them into smaller pieces if desired.

CRISPY PICKLED PIG EARS WITH ALABAMA WHITE SAUCE

Crispy Pickled Pig Ears with Alabama White Sauce image

Provided by Food Network

Time 13h25m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 pounds pig ears
2 cups champagne vinegar
1/2 cup smashed raw garlic
1/2 cup kosher salt
1 tablespoon chile flakes
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 sprigs fresh thyme
2 bay leaves
8 cups mayonnaise
1 cup apple cider vinegar
1 cup Worcestershire sauce
1/2 cup chili garlic sauce
2 tablespoons cayenne pepper
2 tablespoons celery seeds
2 tablespoons chile flakes
Salt and freshly ground black pepper
3 cups frying oil
Sea salt
Sliced scallions, for garnish

Steps:

For the pickle brine: Rinse the pig ears under cold water. Then pat dry with paper towels and place in 13-by-9-inch baking pan. Add 1 gallon water, the champagne vinegar, garlic, salt, chile flakes, coriander, mustard seeds, thyme and bay leaves. Soak the pig ears in the brine overnight.
Preheat the oven to 350 degrees F.
Cook until you can pierce a knife through the ear, 3 to 4 hours.
Remove the ears from the brine using a strainer, being carful to avoid tearing the ears. Place the ears on a baking sheet to cool and refrigerate for 1 hour.
For the sauce: In a large bowl combine the mayonnaise, apple cider vinegar, Worcestershire, chili garlic sauce, cayenne, celery seeds, chile flakes and some salt and pepper. Whisk until mixed, and then adjust the seasoning if needed.
Thinly slice the cooled ears.
Heat the oil in a large pot or cast-iron pan until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
Gently add the sliced pig ears away from you, which will prevent the oil from splashing on you. Fry, stirring frequently to prevent the ears from sticking together, until crispy and golden brown, 3 minutes. Remove with a mesh strainer and place on a paper-towel-lined plate to drain. Sprinkle the ears with sea salt and transfer to serving plates. Top with scallions and serve the fried pig ears with the white sauce.

PIGS' EARS

Pigs' Ears image

Provided by Martha Stewart

Yield Makes 4 ears

Number Of Ingredients 5

Ingredients

4 pigs' ears
2 medium onions, peeled
2 carrots, peeled and halved crosswise
1 celery stalk, halved crosswise
2 whole garlic cloves, peeled

Steps:

Rinse the ears under cold running water. Place in a large saucepan with remaining ingredients. Add enough cold water to cover. Bring to a boil over high heat and cook, covered, for 2 hours. Remove from heat and let cool to room temperature. Remove ears from cooking liquid, and use as desired.

SOUTHERN STYLE PIG TAILS

Southern Style Pig Tails image

A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h15m

Yield 4

Number Of Ingredients 5

Ingredients

8 pig tails, rinsed
6 cloves garlic, halved
1 onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

Steps:

Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 4.5 g, Cholesterol 126.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 12.2 g, Sodium 608 mg, Sugar 1.3 g

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