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Pig's ear, as food for human consumption, is the cooked ear of pig. It is found in several cuisines around the world.
| | This article needs additional citations for verification .(November 2022) |
Pig's ear, as food for human consumption, is the cooked ear of pig. It is found in several cuisines around the world.
In Bulgaria, a pig's ear is used as an appetizer for beer or wine. It is first boiled and then grilled with lemon, soy sauce, salt, and ground pepper.
| Pig's ear | |||||||||||
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| Traditional Chinese | 豬 耳 | ||||||||||
| Simplified Chinese | 猪 耳 | ||||||||||
| Literal meaning | pig's ear | ||||||||||
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In Chinese cuisine,pig's ear is often an appetizer or a side dish,called 豬耳朵(pinyin:zhūěr duo,"pig's ear"),often abbreviated to 豬耳(pinyin:zhūěr). In some regions,pig's ears are known as 层层脆(ceng ceng cui,literally "layers of crunch"). It can be first boiled or stewed,and then sliced thin,served with soy sauce,or spiced with chili paste. When cooked,the outer texture is gelatinous,akin to tofu,and the center cartilage is crunchy. Pig's ear can be eaten warm or cold.
In Cantonese cuisine,it is another ingredient used in lou mei. The emphasis is on using all edible parts of the pig. Pig's ears (and lou mei in general) are not considered as delicacies.
In the Philippines,the dish known as Sisig may sometimes use pig ears together with the animal's tail and cheeks as part of its ingredients. [1]
Pig's ear,known in Lithuania as kiaulės ausis, [2] is served either smoked and cut into thin strips as a beer snack,or boiled whole and served as the main dish with horseradish and fresh vegetables or pickles.
In Okinawan cuisine,the pig's ear is called mimigaa (ミミガー). It is prepared by boiling or pickling and is served with vinegar or in the form of sashimi (sliced raw meat). The entirety of the pig's face is also eaten in Okinawa,where it is known as chiragaa (チラガー).
In Spanish cuisine,pig's ear is served fried or grilled as Oreja de Cerdo, [3] one of the tapas snacks,or boiled in many variants of stew and cocido.
In Portuguese cuisine,pig's ear is served boiled and then roasted,with garlic and fresh coriander as Orelha de Porco de Coentrada.
In Thai cuisine,pig's ears are used for many different dishes,amongst others in the northern Thai dish called chin som mok (fermented sliced pig's ears grilled in a banana leaf) and in yam hu mu (a Thai salad made with sliced,boiled pig's ears).
Pig's ears are a part of the soul food cuisine,which originated among African-Americans in the southern United States.
"Pig's ears" is also a regional colloquial name for a boiled pastry. A dough similar to pie crust is rolled out and then cut into large circles (typically 3-inches in diameter). A sweet fruit filling,or a savoury cheese filling,is placed in the centre. The pastry is folded over and then sealed with the tines of a fork. The "pig's ears" are boiled until they are done,and eaten while they are warm. They can also be "finished" after boiling by baking,deep frying or pan frying;often with powdered sugar sprinkled over them.
Livermush is a pork product that is common in Western North Carolina prepared using pig livers,pig's ears and snouts,cornmeal and spices. [4]
In Vietnamese cuisine,pig's ear is thinly sliced and mixed with roasted,finely-ground rice flour. It can either be eaten on its own or wrapped with herbs in rice paper,served with Vietnamese dipping sauce.
In some countries,pig's ears are used as dog treats and are commonly available from pet shops.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle,pigs and sheep.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly,the blood of pigs,sheep,lamb,cow,chicken,or goose is used.
Offal,also called variety meats,pluck or organ meats,is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs,and these lists of organs vary with culture and region,but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains,such as corn or wheat.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia,residing in modern-day Malaysia,Indonesia,Singapore,Brunei,Southern Thailand and the Philippines as well as Cocos Islands,Christmas Island,Sri Lanka and South Africa.
Chitterlings,sometimes spelled chitlins or chittlins,are the small intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals,such as beef,lamb,goose,and goat is also used for making chitterling.
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Filipino,Hispanic,Chinese,Danish,Norwegian,Korean,and Thai cuisine.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago,including the Ilocano,Pangasinan,Kapampangan,Tagalog,Bicolano,Visayan,Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese,Spanish and American cuisines,in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Penang cuisine is the cuisine of the multicultural society of Penang,Malaysia. Most of these cuisine are sold at road-side stalls,known as "hawker food" and colloquially as "muckan carts". Local Penangites typically find these hawker fares cheaper and easier to eat out at due to the ubiquitousness of the hawker stalls and that they are open for much of the day and night. Penang island. On February 22,2013,Penang was ranked by CNN Travel as one of the top ten street food cities in Asia. Penang has also been voted by Lonely Planet as the top culinary destination in 2014.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods;the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally,meat has been reserved for once-weekly consumption,typically on weekends.
Uruguayan cuisine is a fusion of cuisines from several European countries,especially of Mediterranean foods from Spain,Italy,Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration,rather than local Amerindian cuisine,because of late-19th and early 20th century immigration waves of,mostly,Italians. Spanish influences are abundant:desserts like churros,flan,ensaimadas yoo (Catalan sweet bread),and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados,arroces,and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish,such as dried salt cod (bacalao),calamari,and octopus,originate from the Basque and Galician regions,and also Portugal. Due to its strong Italian tradition,all of the famous Italian pasta dishes are present in Uruguay including ravioli,lasagne,tortellini,fettuccine,and the traditional gnocchi. Although the pasta can be served with many sauces,there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream,meat,onions,ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally,there is Germanic influence in Uruguayan cuisine as well,particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin:croissants,known as medialunas,are the most popular of these,and can be found in two varieties:butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile,and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology,and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Swabian cuisine is native to Swabia,a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic,but rich and hearty. Fresh egg pastas,soups,and sausages are among Swabia's best-known types of dishes,and Swabian cuisine tends to require broths or sauces;dishes are rarely "dry".
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam,tam,lap and phla. A few other dishes can also be regarded as being a salad.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Dinakdakan,also known as warek-warek,is a Filipino dish consisting of various pork head parts,red onions,siling haba or siling labuyo chilis,ginger,black peppercorns,calamansi juice,and bay leaves. The pork parts are first boiled in the aromatics for an hour or so until tender,and then further grilled until lightly charred. They are chopped into small pieces and served in a creamy sauce traditionally made from mashed cooked pig's brain,though this is commonly substituted with mayonnaise. The pork parts used commonly include pork jowls (maskara),pork collar,and ears. Sometimes pork tongue,liver,stomach,and intestines are also included. Dinakdakan is most commonly served as pulutan,appetizers that are eaten with beer or other alcoholic drinks. But it can also be eaten with rice.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles,with each region of the country often developing its own distinct recipes.
