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Stewed Pig 's Ears

Meat.World's picture
Ingredients
  Pigs ears 4 , cleaned and parboiled
  Lard 5 Tablespoon
  Vegetable oil 3 Tablespoon
  Onion 1 Large, sliced
  Parsley sprigs 1 , chopped
  Garlic 4 Clove (20 gm), crushed
  Pepper To Taste
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Servings: 
4

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