Recipe: Braised Pig's Ears

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

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

Step-by-step directions

THE DAY BEFORE

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

2 In a large and tall pot, place your ears and drained beans then in a large tea infuser ball, add the peppercorns, ginger, cloves, carrot cubes, the 2 shallots cut in half lengthwise, cover with cold water covering everything by 3 to 4 cm above.

3 Bring to a boil, cover and let cook on low heat for at least 3 hours 30 minutes, salt 15 minutes before the end.
Then, carefully remove your ears and place them elevated on a nice dish then garnish them with your beans and carrot cubes with your 1/2 shallots from which you will have removed the skin.
After, you have several options, either cut them in 2, sliced or not onto 4 plates, the garnishes around and served lukewarm with a little mustard sauce, or serve them sliced hot with a horseradish sauce for example on the side.
Above all, do not throw away this broth with a little rice or pasta cooked in it, this will make an excellent evening soup.
* If you cannot find smoked shallots, you may more easily find smoked garlic from Arleux.
And thanks to the producers without whom nothing gets done: The smoked shallot produced by the Ferme du petit Cuincy in Cuincy. The Soissons Beans: production of the Soissons Bean Cooperative in Vaudesson and the market gardener producers of the hortillonnages of the Bay of Somme.