This recipe appears in:The Nasty Bits: Pressed Pigs' Ears
adapted from Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly
- 8 ears
- a head of garlc
- 2 bay leaves
- bouquet garni
- 1 to 1 1/2 tablespoons kosher salt depending on the size of your pot
Place all the ingredients in a pot and cover with enough water. Bring the liquid to a boil, then reduce the heat to medium low and simmer for 3 to 4 hours. The ears will be soft but still resilient from their cartilage.
Line a terrine mold or loaf pan with saran wrap, leaving plenty of wrap overhanging the edges of the pan. Stack the ears one on top of the other, making the pile as flat and even as possible. Wrap the saran wrap over the ears and weight it down with one or two heavy cans. Allow to cool, then leave it to congeal in the refrigerator overnight. Serve slices with your choice of sauce.