HOME > Chowhound > Los Angeles Area >

Discussion

Orejas (Pig Ears) in LA Restaurant, Taco Truck or Carniceria.

Does anybody know where I can find pig ears in LA at a Mexican or Latin American place? It can be served in any way, shape or form. Thanks all!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. At a carniceria, just ask at the meat counter (you'll have to prepare them yourself).

    Though when I last wanted ears (for a Spanish style 'cocido'), the carniceria didn't have any instock. Instead I bought a package at 99 Ranch.

    paulj

    1. Cinco Puntos on Lorena and Cesar Chavez has them...

      --Dommy!

      1. Hi Dommy! Someone I know mentioned to me a few weeks ago that Huell Howser contacted him the week before to do a show about pig's ears. That should be interesting! I have never had them, but would be interested in trying them. I will see if I can find out where they have them.

        3 Replies
        1. re: WildSwede

          They are fatty and chewy and a bit crisp... I personally don't like them because of the fatty aspect... but they are very popular in preperations of Carnitas and even Cochinita. :)

          --Dommy!

          1. re: Dommy

            Ears are basically a thin layer of cartilage covered with skin. How they taste depends on how long they have been cooked. There isn't a lot of fat, especially compared to other parts of the pig's skin (such as the feet). Well cooked skin is basically gelatenous. The cartilage remains slightly crunchy.

            paulj

            1. re: paulj

              I guess greasy was a bad way to describe it, I was talking about the 'flabbiness' of the skin...

              --Dommy!

        2. chinese pigs ears rock the house.
          you can get them at ranch 99 cooked.
          you can get them at sichuanese and perhaps other restaurants in the "prepared foods section"

          usually a little chili oil and some cilantro. cartilage heaven..

          1. An old Times/Life book on pork has a recipe for deviled pig's ears. It calls for poaching the ears for 2-3 hrs, till tender, but not so done that the gelatinous covering falls off the cartilage. They are then cooled, preferably with a weight to keep them flat.

            When cool, brush them with prepared mustard, dip in melted butter and bread crumbs. Broil or bake in a hot oven till crisp (but not charred).

            'Unmentionable Cuisine' briefly describes several other German and French preparations for ears involving frying or oven grilling, as well as using them in lentil soup, or cooking them with sauerkraut. Strips can also be used in an English mock turtle soup.

            paulj