Grilled Pig Ears Recipes

GRILLED PIG EARS

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

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.

SOUTHERN STYLE PIG TAILS

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.

SISIG (SWEET AND SOUR PIG'S EARS)

Steps:

• Bring a large pot of water to a boil; boil pig's ears until no longer pink, about 10 minutes. Drain. Let cool, at least 15 minutes.
• Combine 3/4 cup water, vinegar, sugar, salt, and pepper in a large bowl. Add the pig's ears and mix together. Cover with plastic wrap and keep refrigerated. Serve with green bell pepper, red bell pepper, and green chile.