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Grilled pig ears served with cilantro
Spicy grilled pig ears with fresh cilantro and salad

Crispy Grilled Pig Ears with Chili & Lime

Author: Flavelo
Recipes Main Courses
Pig ear is one of the most exciting ingredients of 'nose-to-tail' eating. Often misunderstood, when prepared correctly it's a texture bomb: crunchy cartilage in the middle, crispy skin on the outside, and gelatinous tenderness inside. This isn't a quick dinner but a patience-requiring treat, perfect as a beer snack, celebrated from Asia to Spain.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pressure cooker or large pot (for boiling)
  • Grill grates or grill pan
  • Mixing bowl for marinade

Allergen Information

⚠️ Soy
⚠️ Wheat (in Soy Sauce)

Instructions

1 ✓

Place cleaned ears in a pot with the onion, salt, and bay leaves. Cover with water. Simmer for 1.5-2 hours (or 45 mins in a pressure cooker) until a fork easily pierces the thickest part.

Tip: Collagen needs time and heat to soften. Rushing this results in rubbery cartilage.
2 ✓

Remove ears, drain, and let cool until the surface is dry. Meanwhile, mix the marinade: soy sauce, oil, crushed garlic, lemon juice, chili, and cumin.

Tip: Marinade adheres better to a dry surface, ensuring crispiness later.
3 ✓

Toss boiled ears in the marinade and let sit for at least 30 minutes.

Tip: The flavors penetrate the pores of the cooked skin.
4 ✓

Heat grill to high. Grill ears for 5-7 minutes per side until skin blisters and dark, crispy char marks appear.

Tip: Watch out for flare-ups from dripping fat. Keep tongs ready to move them.
5 ✓

Slice grilled ears into strips. Serve immediately garnished with cilantro and extra lemon juice.

Tip: Gelatinous texture becomes sticky when cold, so serving hot is crucial.

Recipe FAQ

Why boil them first?
Raw cartilage and skin are inedibly tough. Boiling softens the cartilage and turns skin gelatinous; grilling just adds the crispiness.
Isn't it too fatty?
Much of the fat renders out during grilling, and the acidity of the lemon cuts through perfectly.

Ingredients

  • 4 whole Pig Ears (cleaned well)
  • 3 cloves Garlic (crushed)
  • 1/3 cup Soy Sauce
  • 3 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 2 tbsp Lemon Juice
  • 1 bunch Fresh Cilantro (chopped)
  • 1 tsp Salt
  • 1 whole Onion (for boiling)
  • 2 leaves Bay Leaves (for boiling)