Tillie Doyle
Pig ears are a popular snack in some cultures and can be cooked in a variety of ways, including boiling, braising, and stewing. Crock pots are often used for slow cooking meats and vegetables, so they can be a great option for preparing pig ears. When cooking pig ears in a crock pot, it is important to first clean and prepare the ears properly, and then to cook them at a low temperature for an extended period of time to ensure they become tender. Various ingredients can be added to the crock pot to infuse the ears with flavor, and the finished dish can be served hot or cold, depending on the recipe.
How to cook pig ears in a crock pot
| Characteristics | Values |
|---|---|
| Ingredients | Pig ears, water, vegetable stock, fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery, lemons, salt, pepper, onion, carrot, wine, soy sauce, sugar, star anise, cinnamon stick, vegetarian oyster sauce, Korean red chili flakes, sesame seeds, chili oil, cilantro |
| Preparation | Pig ears should be parboiled before being placed in the crock pot to remove any scum and impurities. |
| Cooking time | Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. |
| Serving suggestions | Serve with French bread and a ladle of broth from the pot, or with Dijon mustard. |
| Notes | The ears will be cooked before the feet, so remove them sooner or add them to the pot later. |
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What You'll Learn
Simmering the ears
To begin simmering the pig's ears, fill a pot with 4-5 cups of water or enough water to cover all the pig's ears. Place the pig's ears in the water and bring the pot to a boil. At this stage, you can add other ingredients such as onion, carrot, wine, soy sauce, sugar, star anise, and cinnamon stick. Once the water is boiling, reduce the heat to a gentle simmer and cook for about 2.5-6 hours. The ears should be very soft when done, and a fork or chopstick should easily pierce through the skin.
It is important to occasionally check the pot during simmering to ensure that the ears remain immersed in the water. If you are using a crock pot, you can simply leave the pig's ears to simmer slowly over a longer period of time.
After simmering, remove the pig's ears from the pot and let them cool down. You can then slice the ears into strips or slivers and serve them with a sauce or seasoning of your choice. Some popular options include a spicy garlic sauce, Dijon mustard, or simply enjoying the braised pig ears as they are.
One important step before simmering the pig's ears is to parboil them. Place the pig's ears in a pot of boiling water for a few minutes to remove any impurities. Then, remove the ears from the water and proceed with the simmering process as described above. This step ensures that your final dish is clean and safe to eat.
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Making the sauce
While there are no sources that specifically mention cooking pig ears in a crock pot, there are several recipes for cooking pig ears in a pot, which may be transferable to a crock pot. This answer will focus on the process of making the sauce for pig ears, which can be cooked in a crock pot.
The sauce for pig ears can be made by combining several ingredients and heating them to create a flavorful mixture. Start by bringing a pot of water to a boil and parboiling the pig's ears for a few minutes to remove any impurities. Remove the ears from the water and set them aside. In the same pot, add enough water to cover the ears, along with wine, soy sauce, sugar, star anise, and a cinnamon stick. Bring the pot to a boil and then reduce to a gentle simmer. It is important to occasionally check and ensure that the ears remain immersed in the water during the cooking process.
The ears will need to cook for approximately 2.5 hours, or until they are very soft and dark brown. You will know they are done when a chopstick or fork easily pierces through the skin. At this point, remove the ears from the braising liquid and let them cool to room temperature before chilling them in the refrigerator until they are completely solid and cooled.
While the ears are chilling, you can make the sauce. In a large bowl, combine vegetarian oyster sauce, soy sauce, chopped green onions, chopped garlic, Korean red chili flakes, sesame seeds, and homemade chili oil. If you want a healthier option, you can skip the chili oil and just use braised pig ears as a low-calorie snack. Heat 4 tablespoons of oil in a separate pan until it is hot. Once the oil is hot, drizzle it over the sauce mixture and let it sizzle before mixing well.
The resulting sauce will be flavorful and garlicky, with a spicy kick from the chili flakes and chili oil. This sauce pairs well with the pig ears, providing a refreshing and non-greasy taste experience.
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Searing the ears
Preparing the Pig's Ears:
Before searing, the pig's ears must be cleaned and boiled to remove any impurities. Bring a pot of water to a rolling boil and place the pig's ears inside, parboiling for several minutes. Remove the ears from the water and set them aside to cool slightly before searing. This step ensures that the ears are cooked through and any unwanted scum or impurities are removed.
Heating the Pan:
Use a cast-iron skillet or griddle for searing. Heat the pan over high heat until it is blisteringly hot. A sufficiently hot pan is crucial for creating a crispy sear. You may want to open a window or turn on your vent as searing can create smoke.
Placing the Ears in the Pan:
Once the pan is hot, it's time to sear the pig's ears. Place the ears gently into the pan, being careful as the hot oil may splatter. Use a pair of tongs or a spatula to avoid burns. Press the ears down firmly onto the hot surface of the pan to ensure good contact. Hold them in place for a few seconds to encourage browning and the development of a crispy texture.
Sear the First Side:
With the pig's ears firmly in place, continuously apply pressure and cook until the first side is thoroughly charred and crispy. This process may take a few minutes. The natural sugars and proteins in the pig's ears will react with the hot pan, creating a delicious seared flavour and texture.
Flip and Sear the Other Side:
Once the first side is sufficiently seared, it's time to flip the pig's ears. Use tongs or a spatula to carefully turn them over and place the second side onto the hot pan surface. Again, apply pressure and hold them in place for a few seconds before releasing. This step ensures that both sides of the pig's ears are evenly seared and crispy.
Serve Immediately:
Once both sides of the pig's ears are seared to your desired level of crispness, it's time to serve them. Pig's ears are often served like steak, with a good quality Dijon mustard on the side. The searing process enhances the flavour and texture, making the dish a unique and tasty experience.
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Braising the ears
For a more flavourful braise, you can add some vegetables and aromatics to the crock pot before bringing it to a boil. Options include onions, carrots, celery, fennel, sage, tarragon, rosemary, bay leaves, and lemons. Cover the ingredients with vegetable stock or water and bring to a rolling boil before reducing the heat and simmering until tender. The ears are cooked when they are very soft and can be easily pierced with a fork or chopstick.
Once the ears are braised, you can let them cool and then slice them into slivers. Braised pig's ears can be served hot or cold, depending on your preference. For a Chinese-style appetizer, chill the braised ears in the refrigerator until solid and cool, then slice and serve cold. Alternatively, heat a cast-iron skillet until blisteringly hot and sear the braised ears until charred and crispy. Serve immediately with Dijon mustard on the side.
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Serving suggestions
When it comes to serving suggestions for pig ears cooked in a crock pot, there are several options to consider. One popular approach is to slice the cooked pig ears into thin slivers and serve them cold as part of a Chinese-style appetizer or salad. This preparation method allows the unique texture of the ear, a combination of meat, skin, and cartilage, to shine.
Another option is to serve the pig ears hot, straight from the crock pot, accompanied by a good quality Dijon mustard. The mustard provides a tangy contrast to the rich, porky flavour of the ears. Alternatively, you could create a more complex dish by braising the ears in a mixture of soy sauce, sugar, star anise, and cinnamon. This results in a savory-sweet flavour and a very soft texture. The ears can then be served with the reduced sauce, which will have a syrupy consistency.
If you're looking for a more substantial meal, pig ears can be cooked with vegetables and broth to create a hearty stew. This can be served with crispy French bread to soak up the flavours. For a more unusual take on serving pig ears, you could try a sandwich, as seen on Diners, Drive-Ins and Dives, where they slow-cooked the ears in a crock pot with vegetables and seasoning before serving them between two slices of bread.
Lastly, pig ears can be grilled or glazed, offering a range of textures and flavours. The grilling process creates a crisp exterior while retaining a tender interior, and the glazing adds a sweet and sticky dimension to the dish.
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Frequently asked questions
It takes around 2.5 hours to cook pig's ears.
Basic ingredients include pig's ears, water, and salt and pepper. Additional ingredients can include wine, soy sauce, sugar, star anise, and cinnamon stick.
The crock pot should be set to high to bring the water to a boil. Once the pig's ears have been added, reduce the heat to a gentle simmer.
Pig's ears should be parboiled in water for a few minutes before being added to the crock pot to remove any impurities.
Cooked pig's ears can be used in a variety of dishes, including Chinese-style cold appetizers, Taiwanese spicy garlic pig ears, and British Hog's Trotters and Ears.
