Cook The Book: Pressed Pig'S Ear Recipe

Name: Cook The Book: Pressed Pig'S Ear
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 pig ears, cleaned and any remaining hair shaved off with a Bic razor, then; 3 pig trotters, cleaned; 2 onions, peeled; 2 carrots, peeled; 2 leeks, peeled; 2 sticks of celery; A head of garlic; A bundle of parsley, thyme and rosemary; 2 bay leaves; Peppercorns; Enough very light chicken stock to cover the above ingredients; 400 grams caster sugar (about 1 1/3 cups); 600 grams sea salt (about 2 1/2 cups); 12 juniper berries; 12 cloves; 12 black peppercorns; 3 bay leaves; 4 liters water (about a gallon plus 1/4 cup)

Servings: persons

14 pig ears, cleaned and any remaining hair shaved off with a Bic razor, then
3 pig trotters, cleaned
2 onions, peeled
2 carrots, peeled
2 leeks, peeled
2 sticks of celery
A head of garlic
A bundle of parsley, thyme and rosemary
2 bay leaves
Peppercorns
Enough very light chicken stock to cover the above ingredients
400 grams caster sugar (about 1 1/3 cups)
600 grams sea salt (about 2 1/2 cups)
12 juniper berries
12 cloves
12 black peppercorns
3 bay leaves
4 liters water (about a gallon plus 1/4 cup)

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
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
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
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
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.

530

kcal

Calories

129

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 14 pig ears, cleaned and any remaining hair shaved off with a Bic razor, then, 3 pig trotters, cleaned, 2 onions, peeled, 2 carrots, peeled, and more.

Yes, Cook The Book: Pressed Pig'S Ear falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Pressed Pig'S Ear

How did you like this recipe?

Frequently Asked Questions