© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall.
Servings: 2 to 4
2 pig's ears
1 onion, peeled and halved
1 carrot, washed
an assortment of herbs, such as thyme, majoram, and oregano, washed and bundled
Bring a pot of water to boil. Place the pig's ears in the water and par-boil for a few minutes to remove any scum and impurities. Remove the pig's ears from the water and place them into a medium-sized pot. Add enough water to cover both the ears. Add the onion, carrot, and aromatics, and bring the pot to a boil. Reduce to a gentle simmer and cook for 2½ hours, occasionally checking to see that the ears are immersed in the water. The ears will be very soft—a fork should easily pierce through the skin.
Let the ears cool until they are no longer hot and sticky on the surface. As a by-product of the simmering, a flavorful pork stock may be reserved for another use. In the meantime, heat a cast iron or griddle until blistering hot.
Place the ear into the skillet and press down upon it, making sure that the majority of the surface makes contact with the pan. Continuously press down on the ear, until the side is thoroughly charred and crispy at points. Turn the ear over and do the same on the other side. Serve immediately, like steak, for the diners to cut and eat on the plate. Accompany with a good quality Dijon mustard. Two ears should feed two to four people, depending on their appetite for ears.