Stewed Pig 's Ears
|Pigs ears||4 , cleaned and parboiled|
|Vegetable oil||3 Tablespoon|
|Onion||1 Large, sliced|
|Parsley sprigs||1 , chopped|
|Garlic||4 Clove (20 gm), crushed|
|Tomatoes||4 Medium, peeled, seeded and chopped|
|Green peppers||2 , halved, seeded, deribbed and sliced into strips|
|Dry white wine||2 Cup (32 tbs)|
|Port||2⁄3 Cup (10.67 tbs)|
In a nonreactive saucepan, heat the lard and oil, and lightly fry the onion, parsley and garlic.
When the onion is golden, add the pig's ears, season with pepper and cook until the ears begin to color.
Add the tomatoes and green peppers, then pour in the white wine and port.
Cover the pan and simmer the contents over low heat for one and one half to two hours, or until the ears are tender.