Pork Ears and Jowl Meat

[RCBaughn]

I picked up some fresh pork ears and some cured hog jowl from Piggly Wiggly this weekend was was wondering if anyone had any preparations that they can recommend for these cuts. I don't figure smoking the ears is a good idea since those are usually reserved for dog treats by many companies. The jowl looks like bacon, so maybe just pan frying it just as it is and serving it with breakfast?

 

[John Bridgman]

I ran across a recipe for pig ear terrine recently... in the Wicked Barbeque cookbook IIRC. I don't have the book here though...

Cook time for the ears was about 36 hrs and apparently the result was very tender.

EDIT - this was the closest I could find... totally different recipe but interesting :

http://charcuteriesundays.blogspot.ca/2008/12/crazy-for-pig-ears.html

 

[RCBaughn]

Thanks John! I may have to give that a try. I did some reading and they said that if you fry them after braising that they pop like crazy. I don't really wanna have micro blisters all over my arms just to try a new food. LOL.

 

[Joel Kiess]

http://www.mariobatali.com/recipes_carbonara.cfm

 

[RCBaughn]

Mmm, carbonara. That would be a lot better with the pork jowl that bacon since there is A LOT more fat that renders out I've found. Thanks for the tip on the recipe! It'll be a great way to use it up, I've used half of it frying up and making hog jowl bacon. Good stuff for sure, way better than bacon!