Thoroughly wash the pig ear under cold water. If there are any hairs, carefully remove them with a knife or by singing them off over a low flame (be cautious!).
Place the clean pig ear in a pot and cover it with 1 litre of water. Add the optional onion, carrot, and bay leaf if using.
Add 1/2 tsp of salt to the pot. Bring the water to a boil, then reduce the heat, cover, and simmer gently for 1 to 2 hours, or until the ear is very tender. The longer, the more tender.
Carefully remove the pig ear from the pot and let it cool slightly on a plate.
Once cool enough to handle, slice the pig ear into thin strips.
Heat a pan over medium heat and add the oil or lard. Add the sliced pig ear and cook, stirring occasionally, until it starts to brown slightly, about 5-7 minutes.
Season with salt and pepper to taste, stir well, and serve hot.
💡 Ear-resistible Tips:
- 🕰️ Pig ears need patient cooking! Boiling them for 1-2 hours first makes them tender before you add more flavor.
- 🔥 For a crispier texture, you can pan-fry the boiled and sliced ears after step 4 until they're golden and slightly crunchy.
- 🥶 If you cook a batch of boiled ears, you can store them in the fridge for a few days, ready to be spiced up for a quick meal!
