Have you ever had Pig Ears? If you were at the Jamaica Food and Drink Festival’s event, Crisp, in November 2017, you would have had the pleasure of tasting crispy Pig Ears from two Suga Endorsed Chefs! – Chef Christina Simonitsch of Simo’s Bread and Catering and Executive Chef Mark Cole of The Jamaica Pegasus, who cooked divine dishes for President Barack Obama, Prince Harry and Princess Ann. They put on quite a display.
Last December I tasted long cuts of Crispy Pig Ears (hair removed of course) prepared by Chef Cole at The Jamaica Pegasus.
I loved it! It tasted like a cross between Calamari and Squid.
The entire Pig Ear was used, so all of it was not crispy. My friends were not fans of the outer ear’s gelatinous texture, which they called the ‘gooey’ and ‘rubbery’ part. However, the cartilage in the center that is crunchy and tasted crispy to us, was their favourite. I liked all of it.
Pig Ears aren’t that popular to be a part of the Menu at The Jamaica Pegasus yet, but I am happy I had the experience of tasting it.
I can see Crispy Pig Ears as an Appetizer or Side dish that goes well with Beer.
Pig Ears can be eaten warm or cold and are cooked in various ways all over the world, often served with a lemon, soy sauce or even vinegar when pickled. They are usually Boiled first, then Grilled, Stewed, Roasted, Pickled, Smoked, Baked or Deep Fried.
The Bulgarian, Spanish, Portuguese, Chinese, Japanese, Thai, American, Lithuanian, Filipino and Vietnamese often offer Pig Ear dishes as part of their Cuisines.
I challenge Best Ethnic Restaurant of 2017 and one of my faves, Mystic Thai in Montego Bay to offer a dish with Pig Ears on the menu! Suga will be in Montego Bay soon. 😊
By: Gabrielle Burgess
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