Pig’s Ear Tapas

Ingredients

• 2 pig’s ears (from Dougy’s butcher shop)
• 1 onion
• 3 garlic cloves
• coriander seeds (quantity unspecified)
• thyme (quantity unspecified)
• bay leaf (quantity unspecified)
• cloves (a few; exact quantity unspecified in the transcript)
• 5 L water
• smoked paprika (quantity unspecified)
• 1 cuillère starch (type of spoon unspecified)
• salt (quantity unspecified)
• frying oil (quantity needed for frying, unspecified)
• lemon (a splash of juice for serving; quantity unspecified)
• parsley (chopped; quantity unspecified)

Steps

1. 1

   Briefly singe the pig’s ears with a blowtorch.

2. 2

   Place them in a large pot with 5 L of cold water. Add the onion, garlic, coriander seeds, thyme, bay leaf, and cloves.

3. 3

   Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and cook for 1 h 30 min in total, starting from cold.

4. 4

   Drain the ears and let them cool in the refrigerator for 4 hours.

5. 5

   Cut the chilled ears into thin strips.

6. 6

   Mix the smoked paprika, starch, and salt, then coat the strips in the mixture.

7. 7

   Fry the strips for a few minutes, or bake them for 20 minutes at 200 °C.

8. 8

   Serve with a splash of lemon juice and chopped parsley.

Notes

The low-heat cooking time is indicated after boiling without a separate duration; the text gives 1 h 30 min for the total cooking time. For the fried version, the duration is only given as “a few minutes,” and the frying temperature is not specified. The exact quantities of most of the aromatics, smoked paprika, salt, oil, lemon, and parsley are not provided.

Nutrition per serving

• appetizer
• tapas
• pork
• gluten-free
• fried
• oven option