Roasted pig's ears are considered a delicious, salty snack by some people. Pig's ears are sometimes saved during the roasting of an entire pig and then cooked individually. They can also be bought in large quantities separate from the pig itself. More commonly, roasted pig's ears are given to dogs as a chew treat. Although roasted pig's ears are available at many supermarkets and butcher's shops, you can easily prepare them yourself at home.
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Things you need
- Roasting pan
- Pork fat
Preheat an oven to 95 degrees C (200F).
Fill a saucepan three-quarters full of cold tap water.
Place the pig's ears into the water and put the pan on top of a burner on the hob. Turn the burner on high and allow the water to come to a boil.
Watch the pot until it barely begins to boil and then remove it from the burner. This step is done to remove any impurities from the surface of the ear prior to cooking.
Pour the pig's ears into a colander, draining off the water.
Refill the pot with cold tap water until it is three-quarters full.
Place the pig's ears back into the pan and then place the pan back on the hob burner. The burner should again be set to the highest setting.
Allow the pan of water to come to a boil to blanch the ears and then drain the water out as done previously. Turn off the hob.
Place the pig's ears into a shallow roasting pan and spread them out in a single layer.
Place the roasting plan uncovered into the preheated oven.
Allow the pig's ears to cook for three hours and then remove the roasting pan from the oven.
Turn off the oven and allow the pig's ears to cool completely before eating them or giving them to pets.
Tips and warnings
- For additional flavour, coat the pig's ears in pork fat before placing them in the oven.
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