'pressed pigs' ears' on Serious Eats

The Nasty Bits: Pressed Pigs' Ears

Unlike pate, which transforms liver, pressing ears into a terrine mold doesn't change a thing about the fundamental texture and taste of ears. If you compare eating a hunk of pigs' ears that have been crammed and congealed in a mold to eating pigs' ears that have been simmered and chilled, there is not much difference. Yet if you go the extra step of pressing the ears down into a loaf pan, you get the giddy pleasure of eating something that looks like a slice of cake but is actually made of ears. More

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