Estonian Pig's Ears with Sauerkraut
Ingredients
Directions
Prepare the ears
Clean the pig's ears.
Soak the pig's ears in water for 24 hours.
Remove the pig's ears to a saucepan.
Pour boiling salted water over the pig's ears.
Cook the pig's ears until soft.
Make the sauerkraut dish
In another pot, take the fat.
Put the softened pig's ears into the pot with fat.
Cook for a few minutes.
Add sauerkraut.
Add salt according to taste.
Mix well.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Pig's ears
- Provide the main meat and gelatinous texture once softened by long cooking.
- Sauerkraut
- Adds acidity and tang that balances the rich fat and meat.
- Fat
- Carries flavor and adds richness, and helps the ears brown lightly in the pot.
The step that matters
Cook the pig's ears until soft. The ears are tough collagen-rich cartilage and skin. They need long, gentle simmering so the collagen breaks down into gelatin; stopping early leaves them chewy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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