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Pig 's Ears In Caper Sauce

Meat.World's picture
Ingredients
  Pig ears 4 , cleaned, parboiled, poached in meat stock and white wine for 3 hours, or until tender, drained and sliced, 1/4 cup [50 ml.] poaching liquid reserved
  Meat stock 1⁄2 Cup (8 tbs) (For Parboiling And Poaching Pig Ears)
  White wine 1⁄2 Cup (8 tbs) (For Parboiling And Poaching Pig Ears)
  Butter 2 Tablespoon
  Scallions 8 , chopped
  White wine vinegar 2 Tablespoon
  Capers 1 Tablespoon, rinsed and drained
  Freshly grated nutmeg 1⁄2 Teaspoon
  Dijon mustard 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a skillet, add the pig's-ear slices and saute them until lightly browned about five minutes.
Transfer the ears to a serving dish and keep them warm.
Add the scallions to the butter remaining in the skillet and cook them over low heat for about two minutes.
Then increase the heat and add the reserved poaching liquid, the wine vinegar, capers, nutmeg, salt and pepper.
Boil for about two minutes, or until the liquid is slightly reduced.
Stir in the mustard and pour this sauce over the ears.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Pork
Servings: 
4

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