Cook The Book: Pressed Pig'S Ear

1. 1

   Remove the ears from the brine, rinse thoroughly and soak in fresh water for half a day. Final ear procedure: you need to flatten them, so when they turn into funnels split them open with a knife.

2. 2

   Place all the ingredients in a pot and cover with the chicken stock, then lid on pot and into a medium oven for 4 hours. After 3 hours, take a look; remember you want a totally submissive texture, but also that there is the cartilage in the ear, which will never give in.

3. 3

   When done, remove from the oven. Carefully take out the ears and layer them in a terrine mold or bread tin lined with cling film. Strain the liquor off the vegetables and trotters into a clean pan. Place on the hob and simmer until reduced to the point where it will still cover the ears. Check for seasoning-remember it is going to be served cold, which always dulls flavor.

4. 4

   Pour the reduced liquor over the ears. Cut a bit of cardboard to fit in your mold, cover it with cling film and place on top of your juicy ears. Apply weights to it-tins of tomato etc. Allow to cool, then leave in the fridge overnight. Next day it is ready to eat.

5. 5

   Bring all the brine ingredients together in a pot and bring to the boil so the sugar and salt melt. Decant into a container and allow to cool. When cold, add your meat. Leave it in the brine for the number of days required for your recipe.

* Per serving · 4 servings · Values may vary.