Crispy pig’s ears, step one

I’ve decided to revisit the crispy pig’s ears that I made last year, building on their success, and tweaking the recipe just a bit to improve them. The basic gist is the same: overnight salt, coriander, crushed garlic, and orange zest cure (I did use orange zest this time) that Michael Symon suggests in Live to Cook; then 32 minutes under high pressure. (The smell coming out of the kitchen right now is pretty great, and there was no reason to change the proportions for the pork stock/jelly.) And then these are going into the smoke before frying.


About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in cure, offal, pork, pressure cooker, smoke and tagged , , , , . Bookmark the permalink.

1 Response to Crispy pig’s ears, step one

  1. Pingback: pickled peppers and pig’s ears | Smoke Cure Pickle Brew

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