Recipe: Braised Pig's Ears

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.