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Pickled Pig Ears

Author
Cookinero 30 Oct 2025
820
Pickled Pig Ears

Pig ears are not something exotic or scarce in many countries. Dishes made from these offal are not only filling, but also aromatic and appetizing. There are many ways to prepare them, for example, marinating. The ears should be marinated in a mixture of soy sauce, oil, vinegar, garlic and spices. It is advisable to buy the offal at a farmer's market, so you can be sure of the freshness and quality of the product.

How to cook Pickled Pig Ears

Step 1

Pickled Pig Ears

Boil the pig ears. To do this, put the pig ears in a saucepan, pour in water and put on the fire. Bring to a boil and reduce the heat to medium. Cook for 20 minutes. Then drain the water, pour in fresh water, add bay leaves, 2 cloves of garlic and peeled onions. Cook the ears for 2 hours.

Step 2

Pickled Pig Ears

Make the marinade. Pour soy sauce, vinegar, oil into a bowl, add chopped garlic, coriander, salt, pepper mixture. Mix thoroughly and let sit for 10 minutes.

Step 3

Pickled Pig Ears

Cut the pig ears. Remove the boiled ears from the heat and let them cool. Then cut them into thin strips and put them in a bowl.

Step 4

Pickled Pig Ears

Marinate the ears. Add the marinade to the bowl with the ears. Mix thoroughly and let sit for 3 hours.

Pickled Pig Ears - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the vinegar with apple cider vinegar or white wine vinegar for a similar acidity. Avoid balsamic or strongly flavored vinegars as they may overpower the marinade.
Store the pickled pig ears in an airtight container in the refrigerator. They will keep well for up to 5 days. Ensure they are fully submerged in the marinade to maintain quality.
Yes, this recipe is naturally gluten-free as long as you ensure all your ingredients, especially the soy sauce, are certified gluten-free. Many soy sauces contain wheat, so opt for a tamari or a gluten-free soy sauce alternative.
The recipe as written isn't spicy, but if you're sensitive to pepper, simply reduce or omit the black pepper in the marinade. You can also omit the coriander if its flavor is too strong for your taste.
Pickled pig ears are often served as an appetizer or a side dish. They pair well with crusty bread, in salads, or as part of a charcuterie board. They also go well with simply cooked vegetables like steamed greens or roasted root vegetables.
It's not recommended to freeze the pickled pig ears as the texture of the ears can become unpleasantly rubbery or mushy upon thawing. For best quality, enjoy them fresh within the recommended storage time.
If you don't have fresh coriander (cilantro), you can substitute it with a small amount of dried coriander, though the flavor will be less vibrant. Alternatively, a small pinch of ground cumin can provide a different but complementary flavor note.
It's best to start with raw pig ears as the 2-hour cooking time in step 1 is crucial for achieving the right texture. Using pre-cooked ears might result in a mushy or overly tough final product, depending on how they were previously cooked.

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