(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesMeat Appetizers pg 3 >  Pig's Ears Recipe


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Seasonal Spanish Food
by Jose Pizarro

We have a saying in Spain: "Del cerdo, se come hasta los andares," which basically means that we eat every last bit of a pig, down to its trotters. And pig's ears are a great delicacy—I adore them! So much so that my mother always makes this snack for me when I go home.
Pig's ears have a delicate taste, and a texture rather like a granular shiitake mushroom: a bit gelatinous or slippery and a bit crunchy.
Some butchers don't like to sell pig's ears—they get more money for them if they are ground up for sausage meat. So they may need a bit of persuasion to sell you two whole ones for this dish.
Serves 4


    · 2 pig's ears
    · 1 onion, sliced
    · 1 leek, cut into chunky slices
    · 2 carrots, coarsely chopped
    · 2 bay leaves
    · sea salt and black peppercorns

    · 1 tablespoon extra virgin olive oil
    · 1 onion, finely diced
    · 2 garlic cloves, finely diced
    · 6 tablespoons white wine
    · 1 teaspoon Spanish smoked paprika (hot)


First, cook the pig's ears. Simply put everything in a saucepan and cover with water. Boil for 2 hours, topping off with water if necessary and removing any foam that comes to the surface. Keep simmering until you can stick a knife into the thickest part of the ear very easily. Let the ears cool, then use a pair of scissors to cut them up into 3/4 in. squares.

For the sofrito, heat the oil in a frying pan and saute the onion until soft but not colored. Make a paste with the garlic cloves and the wine in a pestle and mortar. Stir this into the onions along with the paprika, then add the chopped-up pig's ears. Simmer until the wine has evaporated and you are left with an oniony coating on the pork.

Eat as a snack or a tapas dish.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages