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Pig's ear, as food for human consumption, is the cooked ear of pig. It is found in a number of cuisines around the world.
In Bulgaria, pig's ear is used like an appetizer for beer or wine. It is first boiled and then grilled, served 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. Pigs' ears (and lou mei in general) are not considered as delicacies.
In the Philippines,the dish known as Sisig may sometimes use pig ears as part of its ingredients
Pig's ear,known in Lithuania as kiaulės ausis,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 roasted as Oreja de Cerdo,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 pigs ears grilled in a banana leaf) and in yam hu mu (a Thai salad made with sliced,boiled pig's ears).
Pigs' ears are a part of the soul food cuisine which originated among African-Americans in the southern United States.
"Pigs' 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 "pigs' 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. [1]
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,pigs ears are used as dog treats,and are commonly available from pet shops.
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group,the Magyars. Traditional Hungarian dishes are primarily based on meats,seasonal vegetables,fruits,bread,and dairy products.
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. Pig,cow,horse,donkey,sheep,chicken,duck,and goat blood can be used,varying by country.
Offal,also called variety meats,pluck or organ meats,is the organs of a butchered animal. The word does not refer to a particular list of edible organs,which varies by culture and region,but usually excludes muscle. Offal may also refer to the by-products of milled grains,such as corn or wheat.
Singaporean cuisine derived from several ethnic groups which have developed through centuries of political,economic,and social changes of this cosmopolitan city-state.
Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants,who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. Because the vast majority of Chinese Malaysians are descendants of immigrants from southern China,Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian,Cantonese,Hakka and Teochew cuisines.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
A rice cake may be any kind of food item made from rice that has been shaped,condensed,or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour,those made from ground rice,and those made from whole grains of rice compressed together or combined with some other binding substance.
Okinawan cuisine is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine,a reference to the Ryukyu Kingdom. Due to differences in culture,historical contact between other regions,climate,vegetables and other ingredients,Okinawan cuisine differs from mainland Japanese cuisine.
A soy egg is a type of egg in Chinese cuisine,Japanese cuisine,and Mauritian cuisine which is boiled,peeled,and then cooked in a mixture of soy sauce,sugar,water,and other optional herbs and spices. Other ingredients such as meat,vegetables and tofu can be cooked in the same red cooking method,resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken,duck,and quail eggs.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese,many of them originating from dishes prepared using local ingredients and traditional recipes.
Squid is eaten in many cuisines;in English,the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In Lebanon and Syria,it is served with tartar sauce. In New Zealand,Australia,the United States and Canada,and South Africa,it is sold in fish and chip shops. In Britain,it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments,often served as a bar snack,street food,or starter.
In comparison with the more French-influenced Baden cuisine,Swabian cuisine is rather simple and rustic. It is native to Swabia,which comprises great parts of Württemberg and the Bavarian part of Swabia,as well as the Allgäu which has parts lying in Austria.
Salads that are internationally known as Thai salads,with a few exceptions,fall into four main methods of preparation. In Thai cuisine these are called yam,tam,lap and phla. A few additional dishes can also be regarded as being a salad.
Spring rolls are a large variety of filled,rolled appetizers or dim sum found in East Asian,Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn. The kind of wrapper,fillings,and cooking technique used,as well as the name,vary considerably within this large area,depending on the region's culture.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Indonesian noodles are a significant aspect of Indonesian cuisine which is very diverse. Indonesian cuisine recognised many types of noodles,with each regions often developed their distinct recipes.
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