Tag Archives: Pig Ears

Suga has Pig Ears Thai Style in Jamaica!

Suga’s Ratings for Mystic Thai!

NB. Ratings fill 5 stars maximum

Parking: ★★★★★

Ambience: ★★★★★

Décor: ★★★★☆

Comfort: ★★★★★

Service: ★★★★★

Speed: ★★★★☆

Value for $: ★★★★★

Suga Endorsement: ★★★★★

Comments: Great Service and Authentic Thai Cuisine dishes infused with a well-balanced variety of herbs, spices and flavours in satisfactory portions for affordable prices. Ambience and lighting for a romantic dinner, but also a neat spot to meet for lunch or dinner with family and/or friends over drinks.

I challenged Mystic Thai in Montego Bay to cook me Pig Ears Thai style and they did not disappoint!

I visited Mystic Thai two weekends ago to not only try the Pig Ear dish prepared for me, but to also enjoy other dishes for dinner on Saturday night at about 8:45pm with my husband, Randy who does not eat pork.

Randy started off with a fiery Tom Yum Vegetable Soup ($4USD), which was a mixture of lemon grass, Thai herbs and chilli paste. It’s not for the light-hearted. It was a burst of flavour defining all herbs that later offered the taste buds some relief with the cool, minty effect of lemon grass.

He then enjoyed the Crispy Fried Okra Appetizer ($8USD) that I highly recommended.

In my last article on Pig Ears, I took my readers through several countries and how they usually prepare Pig Ears for their cuisines. So I wasn’t surprised when Chef Bansi Joshi came to our table presenting a Pig Ears Salad. The Pig Ears were boiled first, then cut longitudinally and deep-fried.

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Pig Ears Salad with lemon juice, cilantro, scallion, tomato and onion.

I thought that was going to be it, but out came another Pig Ears dish!

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Kapow style Pig Ears with Thai Chilli, garlic and other spices.

This time the Pig Ears arrived Kapow style, that is, based in soy sauce and cooked with garlic, chilli and other spices. I am not a fan of soy sauce, but appreciated the spicy flavour brought on by the Thai Chilli that accompanied it, along with other added spices. It was sweet, then immediately followed by a hit of spicy.

The Pig Ears had a bit of crisp and slightly rubbery texture as expected for both dishes and they were prepared the same way. I preferred the Salad that was lighter with a more highlighted taste and texture of the Pig Ears, along with the refreshing taste of lemon juice and cilantro.

I actually could not accommodate much more food. I had a few of my delish Shrimps in Panang curry, then sampled a bit of Randy’s Basil Naan and Lobster in Red Thai Curry. The Lobster was tasty, meaty and its sauce complemented it well.

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A. Shrimp in Panang Curry based in Red Chillies and Peanuts topped off with coconut cream sauce ($14USD) B. Basil Naan ($3USD) C. Lobster in Red Thai Curry, a blend of Dried Red Chillies, Kaffir Lime rind, Coriander root and Cumin ($18USD)

We were both stuffed and satisfied, especially after the gastronomic day we had, but I ensured space was made for the Fruit and Nut Chocolate Naan that I missed out on the last time I visited. I am paying for that Nutella at the gym right now but it was worth it!

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Fruit and Nut Chocolate Naan

Suga snaps to Owner, Kareena Mahbubani for taking on and facilitating my Pig Ears challenge, Chef Bansi for great execution and the staff for their usual great hospitality and attentiveness.

Hope to visit again soon! #SugaEndorsed

Mystic Thai (Asian & Thai Cuisine)

Location: B11 – Fairview Towne Centre Unit, Montego Bay

Ph: 876-633-6535

Website: http://www.mysticthaijamaica.com

Opening Hours: Mondays – Sundays, 11:30am – 10pm

By: Gabrielle Burgess

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Crispy Pig Ears from Chef Mark Cole at The Jamaica Pegasus!

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Crispy Pig Ears by Executive Chef, Mark Cole at The Jamaica Pegasus

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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