Ingredients with Measurements:
- 4 pig's ears
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups white wine
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Rinse pig's ears and pat dry with paper towels.
2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add pig's ears and sear on all sides until browned, about 5 minutes.
4. Remove pig's ears from the pot and set aside.
5. Add chopped onion and minced garlic to the pot and sauté until softened, about 3 minutes.
6. Pour in white wine and chicken broth, and add thyme leaves.
7. Return pig's ears to the pot and bring to a boil.
8. Reduce heat to low, cover the pot with a lid, and simmer for 2-3 hours, or until pig's ears are tender.
9. Remove pig's ears from the pot and let cool slightly.
10. Slice pig's ears into thin strips and return to the pot.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Red wine can be used instead of white wine.
- Beef broth can be used instead of chicken broth.
- Rosemary or oregano can be used instead of thyme.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use the braised pig's ears as a filling for tacos or sandwiches.
- Add a splash of balsamic vinegar to the pot for a tangy twist.
Tips and tricks:
- Make sure to sear the pig's ears well before braising to develop a rich flavor.
- Use a sharp knife to slice the pig's ears thinly for easier eating.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftover braised pig's ears in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh thyme leaves on top.
Garnishes:
Fresh thyme leaves
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed rice
Troubleshooting advice:
- If the liquid in the pot evaporates too quickly, add more chicken broth or water to prevent burning.
- If the pig's ears are tough, continue to simmer until tender.
Food safety advice:
- Make sure to cook the pig's ears thoroughly to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover braised pig's ears in the refrigerator promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Braised pig's ears are a traditional dish in many cultures, including Chinese, Spanish, and Italian cuisine.
Flavor profiles:
Savory, rich, and slightly tangy from the white wine.
Serving suggestions:
Serve hot as a main dish or appetizer.
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