For the Pad Thai Chili Sauce:<
Cook pig ears, feet and snoots with piece of onion.
Put spices and cloves in small cheesecloth bag (tie bag). Drop in pot with meats. Add red pepper flakes.
Let cook until meat falls off the bones.
Cool. Pull all meat off bones.
Chop meat and onion in a large bowl.
Add sage, pepper, nutmeg, Accent, more red pepper to taste, salt if needed, vinegar and hot sauce. Mix thoroughly and pour into loaf pans.
Place in refrigerator for 24 hours.
e pork ears in the pot then boil it for a minute
nventional stuffing, such as one for a turkey, wait until just
egrees C).
Rinse the pig, and tie the front legs
sian markets.
Scrub the pig ears well, cleaning them under running
Bring a large pot of water to a boil; boil pig's ears until no longer pink, about 10 minutes. Drain. Let cool, at least 15 minutes.
Combine 3/4 cup water, vinegar, sugar, salt, and pepper in a large bowl. Add the pig's ears and mix together. Cover with plastic wrap and keep refrigerated. Serve with green bell pepper, red bell pepper, and green chile.
Clean pig and wash well inside and
nd cook the liquid ingredients for 5 minutes.
Mix the
Place pig's head, feet and ears in a large deep pot.
Add water to cover.
Add all seasonings except vinegar.
Cover pot, boil over low heat 2 to 3 hours until meat leaves bone.
Mince meat coarsely. Arrange in mold or pan.
Add vinegar to juice remaining in pot. Pour this liquid over meat in mold.
Refrigerate until mold has set or congealed.
When cold, slice and serve.
nd pat the pig dry. Rub inside of pig with salt, marjoram
egrees F.
For the chili rub and pig tails:
Combine
hem with the remaining ingredients for the filling. Leave to macerate
Clean all hair from ears and feet.
Wash all meat clean.
Place into a large pot and cook until the meat is tender enough to fall off the bones.
When cool, put meat in a large pan or bowl and separate the bones from the meat.
Add pepper, sage and red pepper to meat.
Mash with a potato masher or grind in a meat grinder. Stir in vinegar.
s to dig the pit. For a 200 pound hog we
Boil ears until tender.
Season to taste with salt, pepper and meat enhancer.
Remove from water.
Roll in flour on both sides. Place in vegetable oil in a preheated frying pan.
Let brown on both sides.
Cook longer for crispness.
ver the body of the pig, squeezing lime juice liberally, rub
n annatto seeds, and cook for about 5 minutes, stirring occasionally
nd sugar on high speed for two minutes.
Scrape down
Wash pig's feet and hocks and