PIG EAR AND BROTH RECIPE
Prepping pig ears can feel intimidating, but breaking the process down into a simple batch workflow gives your kitchen a powerful, gelatinous protein anchor and a rich master broth. We use a straightforward two-step boiling method to ensure the meat stays perfectly clean and flavorful before freezing it into individual capsules.
COOK AND PREP TIME
Prep Time: 15 minutes (for torching, scrubbing, and cleaning)
Cook Time: 2 hours and 30 minutes (Initial boil: 30 mins + Slow simmer: 2 hours)
Total Cooking Time: 2 hours 45 minutes (Note: Excludes subsequent chilling and freezing stages)
INGREDIENTS
1 kg Whole Pig Ears
1 Whole Head of Garlic (unpeeled, smashed)
1 Whole Onion (peeled, halved)
1 tbsp Whole Black Peppercorns
1 thumb-sized piece of Ginger (sliced)
3 to 4 Dried Bay Leaves (Laurel leaves)
A tiny splash of Vegetable Oil (Optional; used exclusively for tossing before freezing)
Clean Water (for both boiling phases)
STEP-BY-STEP INSTRUCTIONS
The Torch and Scrub
Use a kitchen torch to carefully burn away any fine hairs on the surface of the whole pig ears. Take them to the sink and scrub the skin thoroughly under cold running water, cleaning inside the crevices. Give them a final rinse to ensure they are completely spotless.The Initial Cleansing Boil
Place the cleaned, whole pig ears into a large stockpot and submerge them fully in cold water. Bring the pot to a boiling rush over high heat and let it bubble for 30 minutes. You will see impurities rise to the surface. Drain the pot completely, discard that first water, and wash the pig ears under cold tap water one more time to clean off any remaining residue.The Long Aromatic Simmer
Return the ears to the clean pot. Submerge them again in fresh water and drop in your smashed garlic, whole onion, black peppercorns, sliced ginger, and bay leaves. Bring to a boil, then turn the heat down to low. Cover the pot and let it simmer gently for about 2 hours, or until the cartilage is tender but still retains a firm, sliceable structure.
The Separate Chilling Routine
Turn off the heat. Use tongs to lift the whole cooked ears out of the pot. Arrange them flat on top of a kitchen strainer or wire rack with a tray positioned underneath to catch any drips. Let them sit on the counter until they reach room temperature and are no longer steaming, then slide the tray into the chiller until the meat is completely cold and firmly set.Cool the Master Broth
Strain the remaining warm poaching liquid through a fine-mesh sieve to catch the whole spices and aromatics. Pour the clear broth into your storage containers. To cool the broth quickly and safely, place the containers into a shallow ice bath on your counter until cold, then secure the tops and store them in the fridge.Dice, Oil, and Flash Freeze
Once the pig ears are completely cold and firm, place them on your chopping board. We usually dice them into small, uniform bits for our capsule main dishes, but you can also slice them into larger squares if you want a stash ready for charcoal BBQ skewers. Transfer your diced pieces to a clean bowl and toss them gently with a tiny splash of vegetable oil. This micro-thin coat creates an anti-clumping shield that keeps the pieces completely loose in the freezer. Scatter the oiled bits in a single, loose layer across a parchment-lined baking sheet and freeze for 2 hours until frozen solid.Package Your Inventory
Scoop your loose, flash-frozen pig ear bits straight into your labeled airtight storage containers or freezer bags, squeezing out the excess air before sealing. Because they were frozen individually on the tray with that light touch of oil, they will remain entirely separate in the bag, letting you scoop out the exact portion needed for a quick meal.
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