Roasted pig's snouts and ears Recipe

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1 vote | 1971 views

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.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.06 view details

Directions

  1. Clean well and cut the snouts and ears in small pieces. Put in pressure cooker until very soft.
  2. 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.
  3. Pig snout and ears
  4. Once soft, season well, putting special emphasis in the garlic (spread seasoning and salt all over)
  5. Put in the oven until it gilds and turns a bit crunchy.
  6. 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

  • Smokinhotchef
    May 1, 2012
    Wow!! 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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