I was a little bit surprised when I read the newspaper last Saturday. In the food section, it featured a recipe and article about a dish using pig's ear. As with recipes including chicken feet, dishes with pig's ear is not popular among Americans. However, it may not be too foreign to you if you are a descendant of Asia. (My American born kids love to have chicken feet, pig ear, tongue, stomach and beef tripe.)
From a cultural point of view, Asians (especially Chinese) generally do not like to waste food. We will consume every part of an animal, from head to tail, literally. Pig's ear is no exception. In nowadays' term, it is called "being green", or "environmentally friendly".
From a nutritionist's point of view, the ear of a pig is full of cartilage and loaded with proteins and collagen. Attention ladies, it is an economical source of getting collagen, not just from pricey swallow's nest!
I made some adjustments to the recipe. Since I don't know my pressure cooker's PSI [pounds (of pressure) per square inch], I cut down the time of the cooking in half. But it still came out too soft for me. If you do not have a pressure cooker, a regular pot or Dutch oven will also do the job with about the same time.
Go to LA Times for the recipe, pictures and video.
|I used only 4 pieces of ear instead of 4 pounds|