Slow-Cooked Pig Ears Confit melt-in-mouth and rich

Name: Slow-Cooked Pig Ears Confit
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 beautiful farm-raised pig's ears; 1/2 salt; 7 oz (200 g) Soissons beans from the cooperative; 2 beautiful smoked shallots *; 10.5 oz (300 g) carrots, peeled and cut into mirepoix (small cubes); 3 sprigs of thyme; 3 bay leaves; peppercorns; 3 cloves; a little ginger cut into small cubes; coarse salt and fine salt

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (5 reviews)

Prep 20 min

Cook 180 min

Total 3h20

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

2 beautiful farm-raised pig's ears
1/2 salt
7 oz (200 g) Soissons beans from the cooperative
2 beautiful smoked shallots *
10.5 oz (300 g) carrots, peeled and cut into mirepoix (small cubes)
3 sprigs of thyme
3 bay leaves
peppercorns
3 cloves
a little ginger cut into small cubes
coarse salt and fine salt

Step-by-step recipe

The day before

1 In a large basin, place your pig's ears and Soissons beans to soak, covered with cold water, for 12 hours, changing the water three times.

The next morning

2 In a large, tall pot, place your drained ears and beans, then in a large tea ball, add the peppercorns, ginger, cloves, carrot cubes, and 2 shallots halved lengthwise. Cover with cold water, making sure everything is submerged by 3 to 4 cm.

3 Bring to a boil, cover, and simmer gently for at least 3 hours 30 minutes, seasoning with salt 15 minutes before the end.

4 Carefully remove your ears and place them prominently on a nice platter, then garnish with your beans and carrot cubes along with the 1/2 shallots with their skin removed.

5 You have several options: either slice them in half, sliced or not, arrange on 4 plates with the garnish around and serve warm with a little mustard sauce, or serve them hot and sliced with a horseradish sauce on the side, for example.

Chef Patrick's Comment

Whatever you do, don't throw away that broth, serve it with some rice or pasta cooked in it, and you'll have an excellent evening soup.

* If you can't find smoked shallots, you might more easily find smoked garlic from Arleux.

And a big thanks to our producers, without whom nothing gets made: the smoked shallot produced by Ferme du Petit Cuincy in Cuincy. The Soissons Beans: produced by the Coopérative du Haricot de Soissons in Vaudesson and the market gardeners of the hortillonnages in the Baie de Somme.