Courtesy of Arthur Bovino
Feast Pig's Ear Cake
Though pig ears are usually thrown away, the resourceful chefs from Feast have created a rich and heavenly bread that is then toasted and covered with melted cheese.
For the cake:
8 pigs ears
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, coarsely chopped
2 pounds flour
3 teaspoons baking powder
250 grams flour
100g grated parmesan
100g canola oil
25g fresh parsley, chopped
120g butter, melted
100g dried apricots, chopped
100g dates, chopped
25g fresh rosemary, chopped
For the toast:
A loaf of hearty bread, sliced
Sharp cheddar cheese, grated
Fresh basil sprigs, sliced thinly
For the cake:
In a large pot, cover the pig ears with water and add the onions, carrots and celery. Cook over medium heat for about 2-3 hours, or until tender. Allow to cool, and then slice the ears very thinly.
Then combine the pig ears and the remaining ingredients in a bowl and mix well. Then pour the mixture into a lightly-greased loaf pan and bake at 300 degrees F for approximately 2 hours. Allow to cool.
For the toast:
Slice the bread width-wise into ½-inch pieces, spread a generous amount of spicy mustard on top, top with shredded sharp cheddar cheese and re-heat in the hot oven until cheese is melted.
Garnish with the basil and serve with fruit chutney.
Pig Ears: Smothered Pig Ears
4 lbs. Pig Ears (about 8 lg. ears)
1 cup chopped green onions
1 1/2 cups chopped yellow onions
3 toes (ie cloves) of garlic
1/4 cup vegetable oil
1 Tbs. flour
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. granulated garlic
1 tsp. salt (to taste)
- Burn any hair off the pig ears with a lighter.
- Wash the pig ears thoroughly.
- Put the pig ears in enough water to cover them in a 5 quart pot.
- Put on high heat and let them boil for ten (10) minuets.
- After boiling, pour the water off, rinse the pig ears and add just enough water to cover them.
- Return to medium heat and add cayenne, black pepper, granulated garlic and salt.
- In a skillet, heat oil until very hot. Add flour (roux mix) and stir constantly. Cook until a golden caramel color. Add yellow and green onions to roux. Stir until onions are wilted. Add to the pot with pig ears and cover until they reach the boiling point.
- Reduce heat to medium low and let cook covered about 2 hours, until tender.
- Taste gravy half way through cooking time.
- Add more spices and salt if necessary.
- Serve over hot rice.
- Now pat your feet while you enjoy!
Note from recipe contributor: My family enjoy when served with candied yams and sweet peas and corn bread.
Nutritional Note: Pig ears have nearly zero carbs. If you are low carb dieting, the sides you have with pig ears will need to be low carb side dishes of your choice. Or, you could choose to have a little rice, a little bit of candied yams and a little corn bread. With a nice portion of sweet peas. To try and keep your low carb diet. While enjoying this recipe with all the traditional trimmings.
Boiled Pigs Feet Recipe
- 4 pigs feet split in half lengthwise
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 1 garlic clove, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1 cup white vinegar
- 1 teaspoon black pepper
- 3 teaspoons crushed red pepper
- barbecue sauce (optional to pour on after cooking)
- 1 dutch oven or large boiling pot
- 1 cutting board
- 1 cutting board
- 1 measuring spoons
As always the key to great cooking is to be prepared and to use quality ingredients. Okay, so where do you buy some pigs feet? Often times you will have to ask the grocery store butcher for the pigs feet because they're usually frozen and sometimes stored in the back of the store.
With pigs feet and the rest of the ingredients in hand you are now ready to start cooking.
- Begin by giving the pigs feet a good washing. For the purpose of presentation, remove any unsightly hair that you observe. Yes, pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair.
- Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer. Cover the pot with a lid and allow pigs feet to cook until tender, about 3 hours. While your meat is cooking stir constantly and skim away any foam that develops.
I included barbecue sauce as an ingredient for those of you who like to eat this delicious meat topped with bbq sauce.
This recipe provided courtesy of https://www.soulfoodandsoutherncooking.com/
I'm sure this pigs feet recipe will turn out to your liking. Serve this delectable meat with your favorite soul food sides, cornbread and southern beverage of choice. Enjoy your meal.
How To Make Pig Pickin Cake Recipe
Begin by mixing the mandarin oranges, eggs, sugar, oil, and cake mix. Using a handheld mixer, beat for 2 minutes. Pour into a prepared pan and bake.
Make the frosting by combining the pineapple and pudding mix. Let stand for 2 minutes before incorporating the whipped topping. Spread on the cooled cake. Garnish as desired and serve.
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Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers . You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
PIG'S EARS RECIPE
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.
· 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.
Crispy Tenga Recipe (Crispy Pig Ears)
Crispy Tenga are deep-fried crispy pig ears that were first boiled until tender and then deep-fried until it turns crispy. This is generally considered as an appetizer and it is usually consumed with beer. In some instances, people like myself eat it with rice and spicy vinegar. It is like having crispy pata less the meat.
It is important to thoroughly clean the pig ears before cooking. Make sure to wash it well with running water. I also boil it twice. The water is discarded during the first boil. The seasonings and spices are added during the second boil. This is where I cook the ears using the inadobo method until these get very tender. Tenderizing the skin by boiling is important. It is the secret in having a crispy texture when deep-fried. This is how I make crispy tenga and other dishes such as lechon kawali.
I need to emphasize this. Please be very careful when deep-frying the ears. This contains fat and it can cause the hot oil to splatter. Make sure that you cover the pot or your deep fryer with a splatter screen to reduce the risk of being splattered with hot oil.
Happy cooking! I hope that you learned something new today. Please send me a comment below with questions or clarifications. You can also simply say hi. Don’t worry – I don’t bite.
Try this Crispy Tenga Recipe. Enjoy!
Kuay Chap 粿汁
I have taken very long to do up this recipe, because it is not easy to come across the ingredients in this day and age. Organ meat and other parts of the pig apart from the meat are just not popular anymore.
However, I have made a thorough effort in sourcing for the right ingredients, so that you can have a taste of this crown jewel of Teochew cuisine: “kuay chap”.
“Kuay chap” literally means “cake gravy”. The “cake” refers to the thin slices of rice cakes that are cooked in hot boiling water. The cake slices are scooped out and placed in a bowl, and doused with a generous ladle of gravy for the meat stew, topped with whatever that is used in the stew, then garnished with fried shallots and coriander leaves.
As a street food, kuay chap was a lunch food served by the roadside of Chaozhou in Guangdong province. Because of the Teochew diaspora, kuay chap has travelled all over Southeast Asia, and has transformed into various varieties in Thailand, Malaysia and Singapore. In Thailand, internal organs like liver are added and chili flakes are added prior to the serving. In Singapore, the meat is not served in the bowl of cake but on a separate plate.
Despite all the changes, there are features that are identical and valued among all varieties: the importance of slow-cooking for the meat stew so that all the meaty goodness of all organs are combined, the cake slices themselves (the meat stew is never eaten with other staples like rice or noodles), the original Teochew garlic-chili dip sauce.
This recipe follows the original Teochew tradition. I hope you will like it!
- 1 large pig’s trotter (either cut into half or as a whole)
- 1 pig’s ear
- 1 pig’s tail
- 1-2kg pig’s small intestines
- 1-2kg pig’s large intestines
- 750g pork (for stewing)
- 2 blocks of hard tofu, ‘dougan’ in Mandarin/’daoguah’ in Teochew 豆干
- 5 dried yuba sticks, ‘fuzhu’ in Mandarin/’daogi’ in Teochew 腐竹
- 15-20 fried tofu skin, ‘daopok’ in Teochew 炸豆腐皮/豆仆
- 8 hard-boiled eggs, shelled
- 5 tbs vegetable oil
- 2 whole bunches garlic
- 2 whole fresh ginger
- 5 tps Chinese five-spice powder 五香粉
- 10 tbs Chinese dark vinegar 香醋
- 10 tbs dark soy sauce 老抽
- 5 tbs light soy sauce 生抽
- Salt, to taste
- White pepper powder
- 5 litres water
- 1 packet of dried rice cake slices (you can get these in Thai supermarkets)
- Garlic-chili dip sauce
- Fried shallots
- Coriander leaves
- Corn starch (for washing)
- Wash your meat and organs well. Remove all traces of hair on the skin. Wash your intestines separately in your sink, by first dousing them with corn starch, then gently rubbing them to ensure the starch sticks on to the dirt. This step is really important because not only will the starch take the dirt away, it will also make sure the bad smell does not go into the stew later on. Once you are done, rinse the intestines thoroughly in water, dry and set aside.
- Cut your pork meat into blocks of 5x5cm. Cutting it smaller will mean that they will dissolve into the stew and never to be seen again.
- Heat up a very large pot with your vegetable oil on medium heat. Crack your ginger with the back of your knife and drop them into the oil together with the two bunches of garlic (the cloves are still held together). Now we are going to cook everything by batch: the hardest things first.
- Place the tail, the trotter and the ear into the oil. Flip them around in the pot with a ladle for a minute. Pour in the water, dark soy sauce, light soy sauce, vinegar, five spice powder, white pepper powder. Bring to boil and cover. Let this simmer on medium-low heat for an hour.
- Now for the second batch of ingredients, once the skin of the tail and ear are now springy (not hard but not soft either). Put in the pork, large and small intestines and yuba sticks. Cover and simmer for another hour on medium-low heat.
- Once the intestines are soft, and the skin of the tail is soft (you can poke through it easily), put in the rest of the ingredients: hard-boiled eggs, hard tofu, fried tofu skin. Cover and let it simmer for about 30-40 minutes.
- Once this is done, add salt to taste. Feel free to alter the taste according to your liking: more dark soy sauce or more light soy sauce or more five-spice powder. Just make sure at all times, the gravy needs to cover the ingredients, so do add more water if your pot is very wide or the cover leaks a lot of steam.
- Take out the meat from the stew: the intestines can be cut into short sections with scissors. The pork can be sliced. The ear can be cut into strips. The pork trotter and tail can also be cut into smaller blocks. Cut the hard-boiled eggs into four. Cut the long yuba sticks into short sections. Cut the tofu into slices.
- Take another medium-sized pot, fill it to half with water and bring to boil. Put in the amount of dried rice cake slices you want. It will expand, turn soft and curl up.
- Once that is done, scoop up the rice cake slices with a ladle and put them into your serving bowls. Make sure you have some of the water you have used to cook the rice cake in. Place some ingredients in each of the serving bowl, then use a ladle to pour piping hot gravy all over the ingredients and rice cakes in each bowl. Garnish with coriander and fried shallots, serve with a dip sauce of garlic-chili.
Alternatively, you can serve it the Singaporean way: Instead of adding the (sliced/chopped up) ingredients int he bowl, place them on a plate and douse them generously with the hot gravy, garnished with coriander. In each serving bowl, add another scoop of gravy onto the rice cake slices.
Pig ear sandwich: An iconic dish of the American South
This soul-food delicacy that was once about struggle and survival has been transformed into a thing of comfort.
Today, we're celebrating a side of the US that few people know by republishing one of our favourite stories about an iconic Southern dish that was invented by accident.
&ldquoThe ears give you lots of juiciness and tasty pork flavours all at the same time,&rdquo said cook Lavette Mack as she stirred a simmering pot on the stovetop. &ldquoAdd a little crunch with some slaw, give it a kick with some homemade hot sauce, put it all together in a bun and you&rsquove got yourself something really special."
It&rsquos mid-morning and there&rsquos already a small queue forming at the counter of the Big Apple Inn, a much-loved soul food joint in the Farish Street neighbourhood of Jackson, Mississippi. &ldquoI&rsquoll take six please,&rdquo said one customer in the colourful twang of the Deep South. &ldquoGive me two to have in, honey,&rdquo said another. Mack, who&rsquos been working in the kitchen for more than 20 years, duly slices, spreads and stacks fresh batches of what&rsquos become the most famous dish on the Big Apple&rsquos menu: their pig ear sandwich.
&ldquoFor some folk, they may be a novelty, a curiosity,&rdquo said Geno Lee, the current owner and great-grandson of the restaurant&rsquos original founder. &ldquoBut pigs&rsquo ears are an important part of African American cuisine. They&rsquore what we call peasant food a part of the animal that historically even the poorest could afford. And that&rsquos something the Inn has always stood for since it opened. Making sure everyone gets fed.&rdquo
The Big Apple story begins almost 100 years ago when Lee&rsquos great-grandfather, Juan &ldquoBig John&rdquo Mora first arrived in Mississippi from Mexico in the early 1930s. &ldquoHe jumped off the train in Jackson and stayed. He was never legal here,&rdquo said Lee. &ldquoLike many immigrants he got to work straight away, seeing how he could turn a dime.&rdquo
Pigs&rsquo ears are an important part of African American cuisine
Big John built his own food cart, and using an old family recipe, began making and peddling hot tamales on street corners. By 1939 he&rsquod saved enough money to purchase an old grocery store that he set about transforming into a restaurant.
&ldquoFirst he had to decide what to call it,&rdquo said Lee. &ldquoAround that time there was a dance craze sweeping the nation with lots of different moves like the &lsquorusty dusty&rsquo and the &lsquopose and peck&rsquo. The dance was called The Big Apple and it was his absolute favourite. That&rsquos how the place got its name.&rdquo
Next on Big John&rsquos to-do list was finalising the bill of fare. He added his tamales to the shop&rsquos existing offering of bologna &ndash both are still on the menu to this day &ndash but the Inn&rsquos most iconic dish came about purely by accident.
&ldquoOne day the butcher swung by and offered him some pigs&rsquo ears for free. He snapped them up but had no idea what to do with them. That&rsquos because when they&rsquore fresh and raw, they&rsquore big and tough. Come, I&rsquoll show you.&rdquo
Lee led me to a back room and retrieved a slab of pink flesh the size of a bread-and-butter plate from a cold box. &ldquoAt first Big John tried deep-frying them but couldn&rsquot get them tender enough. Then he tried throwing them under the grill same problem. Finally, he discovered that if he boiled them for two whole days, they&rsquod eventually be good enough to eat.&rdquo He gestured to a pair of pressure cookers that rattled and hissed on top of a roaring gas flame nearby. &ldquoThanks to these it now only takes us two hours to do the same thing.&rdquo
Lee then picked up a carving knife and cut an ear into three. &ldquoEach part is the perfect size to make a sandwich&rdquo, he said. &ldquoThat was actually Big John&rsquos invention. At that time, most people just ate the ears boiled but he decided to serve them in a bun. He also added the slaw, a splash of vinegar mustard diluted with water, and being of Mexican origin, it was also his idea to throw chillies in a pot and make a hot sauce.&rdquo
We walked back into the dining area, which was fast swelling with regulars as lunch hour approached. Lee invited me to sit and sample a &ldquosmoke and ears&rdquo: one pig ear sandwich alongside another filled with the ground, grilled meat from a Red Rose, a local smoked sausage.
A friendly diner looked over to my table and nodded his approval as a plate arrived with two freshly filled brioche buns. &ldquoI like to alternate &ndash one bite of ear, one of smoke,&rdquo he said by way of recommendation. I followed his advice. The pig ear was glutinous, like a cooked lasagne sheet, with crunchier cartilage in the centre. It tasted like sweet bacon the pork flavours followed by the after-punch of spicy chillies. The smoke had a deeper, richer tang from the beef hearts in the sausage and the char from the grill.
This is the place that made you glad that you were hungry
Noting my enthusiastic response to the meal, the diner went on to introduce himself as Carlos Laverne White. He told me that he&rsquod been coming to the Inn for more than 50 years. &ldquoIn all that time, the price has only gone up a penny or two every year. For those of us with little or no money, it means we can still eat,&rdquo he said. &ldquoI come once a week, when I can afford to pay the dollar and sixty cents. A smoke and ears fills me right up.&rdquo
An elderly gentleman in farm overalls settled opposite on the vivid, tangerine-coloured seating. Also a long-time customer, he told me he could remember a saying that went: &ldquoThis is the place that made you glad that you were hungry.&rdquo
&ldquoThat sentiment still applies to this day,&rdquo he told me with a broad smile. We chatted awhile and I asked him what makes eating at the Inn so special. He studied his pig ear sandwich while he pondered the reply.
&ldquoWell, you know something? All the unwanted bits of the pig &ndash the feet, the tail, the chitterlings (intestines) and the ears &ndash back in the day, it was what the slave owners used to give to the enslaved for their weekly rations. It&rsquos a wonderful thing that what was once about struggle and survival has been turned over time into a thing of comfort. Soul food. It&rsquos simple, but it&rsquos delicious.&rdquo
After the lunchtime rush had passed, I headed back outside with Lee onto Farish Street &ndash at one time Jackson&rsquos equivalent of Memphis&rsquo Beale Street or New Orleans&rsquo Bourbon Street a wildly popular place full of African American juke joints, movie theatres and nightclubs. &ldquoThe Big Apple sat at the very heart of the action,&rdquo he said. &ldquoIt was packed day and night. Not only with partygoers, but activists of the Civil Rights Movement.&rdquo He pointed to an upstairs window, now missing various panes of glass. &ldquoThat used to be the office of Medgar Evers, the field secretary for the NAACP (National Association for the Advancement of Colored People).&rdquo
&ldquoThe NAACP didn&rsquot have much space for all their supporters, so they&rsquod meet in the Inn and discuss their strategy for bringing an end to racial segregation. Even in those turbulent times it was a place where everyone felt safe. My grandfather was running the Inn at the time. He was mixed race &ndash a black Latino &ndash and an avid supporter of the movement. Anyone that got arrested, he bailed them out of jail. He took them home, gave them a meal and fresh clothes so they could get back out there and fight for justice.&rdquo
Looking up and down Farish Street, it was hard to imagine the crowds who came here to hear Evers speak, or arrived in their finery to dance the night away. In the late 60s and early 70s, businesses slowly began moving out, and now the neighbourhood is largely derelict, full of crumbling and abandoned buildings.
I asked Lee why he chose to stay on and keep the business going.
&ldquoI originally studied for the priesthood then changed my mind, but the idea of ministry still appealed to me,&rdquo he replied. &ldquoI decided to become dedicated to the people of Farish Street. Selling pig ear sandwiches might not make me rich, but I leave the Big Apple Inn each night knowing that I&rsquove done some good, kept an important tradition alive and made sure that no-one goes home hungry. We&rsquove done just that throughout the pandemic in fact &ndash staying open for take-out as we&rsquore deemed a vital community service.&rdquo
&ldquoBut, that&rsquos not all that fills me with pride,&rdquo he added. &ldquoWe now have lots of copycats in the state of Mississippi, even as far away as Memphis, Tennessee. They serve the exact same sandwich and some of them even say about their offering: &lsquopig ear sandwich &ndash just like you find on Farish Street&rsquo. So the legacy of Big John lives on and has even spread far and wide. That gives me the greatest satisfaction you could possibly imagine.&rdquo
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Pig Pickin’ Cake
This traditional Southern favorite is one sweet treat.
A “pig pickin’” is a tradition in the American South – a big party where a whole pig is roasted and served up for family and friends. It’s quite an event and one that all participants, from guests to cooks, take a great deal of pride in. And what pig pickin’ is complete without a pig pickin’ cake. This cool and sweet treat is the perfect way to end a big savory meal. No, there’s no actual pig on the ingredient list, but sweet pineapple, tart oranges, and cool whipped cream that come together in a refreshing combination of sweet and citrus atop a very humble vanilla cake. But who says you need an official pig pickin’ in order to make one in your own home?! This recipe is the perfect sweet treat for any summer gathering.
Nothing about this cake is super complicated. Store bought ingredients are combined into a fun and flavorful confection that the crowd will absolutely go nuts for. We came across this recipe and figured it would be the perfect way to end a summer barbecue, and boy-oh-boy was it an absolute crowd pleaser. A pig pickin’ cake has cemented it’s place in American food history as a cake that is packed with nostalgia and territorial claims for its origination. This is a recipe that is passed down from generation to generation, with folks all telling stories about a grandmother’s or auntie’s recipe for this beloved family classic.
You don’t need to be from the South in order to appreciate a cake like this. We love how uncomplicated it is to make, and how easy it is to eat! Cakes don’t always have to be fancy or formal, and even a simple cake like this can add a touch of class to any gathering. A pig pickin’ cake is fun to have at any special occasion – be it formal or informal. A treat that’s this good, and with such a unique name, will surely offer up a slice of something fun for family and friends.