Pig Ears

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Joined Oct 9, 2008
I'm going to slow-braise some pig ears until super tender. Then I want to crisp them up before serving. I was thinking of baking them slowly on a rack for a long time, but then I wondered if this might just make them tough, like jerky or something. Anyone have clever ideas and experience with crispy tender ears?
 
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You bring up two points.  First is breaking down the (in this case) tough collagen and then making them crisp.  IMO once they have achieved the softness you desire I would flash fry them in very hot oil for crispness.  Oven baking might dry them out and re-toughen them.  Just thinking off the top of my head here.
 
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This was kind of my concern as well, Mike. Good to know it doesn't sound right to you either. I think I'm going to try both methods in parallel and see what works best.


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Joined Oct 9, 2008
I do wonder, though: once the collagen has turned to gelatin, it won't turn back. If the ears are well dried, and if I slash the skin a bit before braising, I wonder whether the result will have anything left to turn tough.

Anyway, we'll see.


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When I worked for a pet food distributor we would just lay the ears between two(2) wire racks and bake them, at a considerably high temp, until they were nicely cooked. Dogs loved them. We made a good $ on pig's ears. I can't see them as an edible people-food. 
 
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Oh. So dehydrated that way, they're going to be SUPER chewy. Gotcha. Jerky meets leather.

Thanks!


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