Pig Ears (1)
Chilis dry (4)
- Prepare a jar of sufficient size to hold the Ears. A 2 quart (8
cup) jar is just right for 3 pounds of ears. It should be as sterile as
possible (a thorough cleaning with a strong disinfecting cleanser like
Comet or a rinse with bleach solution will do fine).
- Clean PIG EARS. At this point I usually cut off the thick root
end so the ears pack better in the pot. Yes, the thick ends go in too.
- Mix the Cure in a large stainless steel pot and add the
Pig Ears. Yes that's a lot of cure, but the pig ears are likely
to be unruly and take a lot of room. Over high heat, bring to a boil for
just a moment, then hold at 210°F/99°C, or a bare simmer for about
5 minutes. Take the pot off the heat and let it stand tightly covered
in a cool place for 12 hours.
- Bring the pot to 180°F/82°C and hold it there for half an
hour to 45 minutes. Start sampling the ears early to make sure you don't
overcook them - Hey! Stop eating them. The skin layer should remain a
- Drain Ears and let cool enough to handle them. Slice them into
strips a little less than 1/2 inch wide (including those thick ends).
- Place Ears back in the pot. Pack them down, then pour in
enough Vinegar to just about cover. Remove the Ears again
and set aside.
- Cut ONION into lengthwise wedges and stir into the Vinegar,
then stir in all Spices. Bring to a boil and simmer for about 20
- Put the Ears back in and bring to a full boil over high
heat. Immediately turn off heat and scoop the Ears out into the sterile
jar. Pour the pickle vinegar over to cover. You can strain it or not, as
you wish. At this point I usually cool them down rapidly by immersing
the jar in cold water. If you have extra pickling vinegar save it in a
separate jar for topping off as you remove ears from the jar.
- Cover jar tightly and let sit in a cool place for about 3 days
before you start eating them (yeah, sure, like you're going to be able
to do that).
- When serving, rinse pieces in warm water to reduce acidity.