Eating Nose to Tail


Today it was a little rainy in MA, so it seemed to be the perfect day to start making my soup.  I did not have a ham stock like the recipe asked for, but I did have some pork stock left over from when I made head cheese last.  Also, I had four pig's ears and not two like the recipe asked for, so all four went in the pot.  I used almost double the liquid the recipe called for so I'm guessing it's going to be alright.  It's really a simple recipe; pig's ears, onions, stock and split peas go into a pot for three hours.  Then the pig's ears are removed, sliced thinly and deep fried to what I'm hoping will be a delightful crisp and placed on top as a garnish.

I'll just be making the soup tonight, and taking the pigs ears out to cool and slice tomorrow.  Hopefully this will be my lunch at work all week.  I have very high hopes for this recipe, although the pig's ears have turned a mildly disturbing dark colour while they simmer away with the peas and onions.  I thought about putting a picture up, but I'm having some technical difficulties.  The pig's ears are no longer the pleasant pink colour they were in the photo above, enough said.  Anyway, high hopes.



09/06/2013 02:09

Thanks for sharing this interesting article on Pea and Pig Ear soup. It would have been better if you had posted the cooking in step by step procedure it would have been very easy. I think this pig soup is a wonderful and new dish to me and I will definitely try it out.

12/04/2013 20:43

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03/11/2014 02:13

Thank you for another great article. Where else could anyone get that kind of information in such a perfect way of writing?


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