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.

Advertisements

About Scott

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

One Response to Crispy pig’s ears, step one

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s