- 2 pig's ears
- 1 onion, roughly chopped
- 1 teaspoon kosher salt
- Ground black pepper
- 3 tablespoons cooking oil
- To season with:
- Sprinkling of salt
- Freshly ground black pepper
Rinse pig's ears under water and place in a pot. Cover with water and bring to simmer, skimming off some scum that may rise to the top. Add the onion and continue to simmer until pig's ears are very tender, about three hours.
Remove the pig's ears from the pot and let cool. Cut into 1/4 inch slices. Reserve the pork stock for another use.
Heat a cast iron skillet over low heat. Swirl the oil around in the pan. Add the pig's ears in one layer, as many slices as will fit in the pan, and let brown on one side before flipping the ears with a spatula, about 7 minutes. Brown on the other side for another 5 minutes. Sprinkle with salt and pepper. Serve immediately.
3-quart saute pan, 12-inch cast iron skillet or other heavy-bottomed pan