How to Cook Pig Ears
If you have lived in the southern United States, you might have heard the expression "Use everything but the oink." This refers to the practice of cooking every part of the pig, including the ears. You might have seen pig ears in the market. Here is how to put those to good use for a tasty treat. Does this Spark an idea?
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Things You'll Need
- 1 lb. pig ears (ask your butcher) Lighter that stays lit (such as Zippo) or small kitchen torch Large pot with a lid Stove 2 tbsp. salt 4 cups water 1 tbsp. your favorite spice seasoning blend (Old Bay, Tony Chachere's, etc.) Knife 3 to 4 cups vegetable oil Frying thermometer with clip on side Slotted spoon Paper towels
Instructions
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1
Use a lighter (such as a Zippo) or kitchen torch to burn off any hair that might have been left on the ears. Scrub the ears thoroughly.
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2
Add the ears, salt, seasoning and water to a large pot.
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3
Place the pot on the stove, and bring to a boil.
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4
Cover, and boil the pig ears for 1 to 1 1/2 hours.
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5
Remove the pig ears from the water, and discard the water.
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6
Pour the vegetable oil into the pot. Clip the thermometer to the side so the tip is in the oil, but not touching the side or bottom of the pot.
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7
Place the pot on the stove over medium heat. Wait until the oil reaches 375 degrees F.
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8
Slice the pig ears into strips. When the oil is at 375 degrees F, drop the strips of pig ears into the oil and fry until golden brown.
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9
Remove with a slotted spoon, and drain on paper towels before serving.
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1
Tips & Warnings
If you do not want to fry the ears, skip steps 5 through 9, and continue to boil the ears for another 30 to 45 minutes after the first hour, until tender.
