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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.  


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



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.