Roasted pig's snouts and ears Recipe
I know this will be literally “hard to swallow” for many! LOL! But staying true to the site theme (Traditional Dominican food) Believe me when I say that even though I myself have a bit of a hard time eating it, the taste is great!
This is one of the most popular and favored street foods. In the street it is generally fried instead of baked.
Ingredients
- Pig snouts and ears
- Sour orange juice
- Oregano
- Black pepper
- 1 bouillon cube
- Lots of garlic
- Salt.
Directions
- Clean well and cut the snouts and ears in small pieces. Put in pressure cooker until very soft.
- I like to add garlic to the water in which you soften the snouts and ears in the pressure cooker, as it helps with the flavor.
- Pig snout and ears
- Once soft, season well, putting special emphasis in the garlic (spread seasoning and salt all over)
- Put in the oven until it gilds and turns a bit crunchy.
- We generally serve with fried plantains.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 15 | |
| Calories from Fat 2 | 13% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 78mg | 2% |
| Total Carbs 2.48g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.81g | 1% |
| Protein 0.88g | 1% |
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Comments
May 1, 2012Wow!! Within my southern American heritage and days of ole slavery, snouts, ears, chitlins', feet and tails are commonplace. I would definitely try this take on preparation. Traditionally for us, these parts are long simmered with onions, celery, garlic, bay leaf and sometimes carrots until reduced to a very tender product in it's own unctuous broth. Que Delicioso!! Thanx for prompting me to confidently add recipes of my own heritage as well! Will be posting some soon!1 reply
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