Pig ear
An offal cut rich in connective tissue and cartilage that needs long cooking to become tender.
What it offers and why to use it
An offal cut rich in connective tissue and cartilage that needs long cooking to become tender. Simmer, braise and then brown; raw pieces must not go straight into salads. Buy cleaned from a controlled source; distinguish raw from precooked.
Mild meat flavour and a gelatinous cooked texture.
From shopping to cooking
Choose
Buy cleaned from a controlled source; distinguish raw from precooked.
Store
Keep refrigerated and cook within the supplier’s advised time; freeze well wrapped.
Prepare
Simmer, braise and then brown; raw pieces must not go straight into salads.
How to make the most of it
Good pairings
Potatoes, chickpeas, garlic, bay and paprika.
How to substitute it
Precooked pig ear, adjusting timing and nutrition.
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