Pig's Ear Cake

Pig's Ear Cake
Feast Pig's Ear Cake
Courtesy of Arthur Bovino
Feast Pig's Ear Cake

Though pig ears are usually thrown away, the resourceful chefs from Feast have created a rich and heavenly bread that is then toasted and covered with melted cheese.  

Ingredients

For the cake:

8 pigs ears

1 large onion, coarsely chopped

2 carrots, coarsely chopped

1 celery stalk, coarsely chopped

2 pounds flour

3 teaspoons baking powder

250 grams flour

100g grated parmesan

100g canola oil

25g fresh parsley, chopped

120g butter, melted

4 eggs

100g dried apricots, chopped

100g dates, chopped

25g fresh rosemary, chopped

For the toast:

A loaf of hearty bread, sliced

Spicy mustard

Sharp cheddar cheese, grated

For garnish:

Fresh basil sprigs, sliced thinly

Fruit chutney

Directions

 

For the cake:

In a large pot, cover the pig ears with water and add the onions, carrots and celery. Cook over medium heat for about 2-3 hours, or until tender. Allow to cool, and then slice the ears very thinly. 

Then combine the pig ears and the remaining ingredients in a bowl and mix well. Then pour the mixture into a lightly-greased loaf pan and bake at 300 degrees F for approximately 2 hours. Allow to cool. 

For the toast:

Slice the bread width-wise into ½-inch pieces, spread a generous amount of spicy mustard on top, top with shredded sharp cheddar cheese and re-heat in the hot oven until cheese is melted.

Garnish with the basil and serve with fruit chutney.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,