This hearty Pig Ear Stew is rich, flavorful, and full of Caribbean soul. Tender braised pig ears simmer in a savory sauce with aromatic seasonings until melt-in-your-mouth tender. Find the full recipe below.
Did You Know?
Pig ears have been enjoyed in cuisines around the world for centuries — from Chinese cold dishes to Southern soul food to Caribbean stews. They're prized for their unique combination of tender cartilage and silky collagen that creates an incredibly rich, gelatinous broth.
In many Caribbean and Latin American households, pig ear stew is considered a comfort food classic, often served at family gatherings and celebrations. The slow braising process breaks down the collagen into natural gelatin, giving the sauce a luxurious body that coats every bite.
Pro Tips
- Clean ears thoroughly — scrub with salt and lime or vinegar, then blanch before braising to remove impurities.
- Low and slow wins — cook on low heat for at least 2 hours until the ears are completely tender.
- Season generously — pig ears absorb a lot of flavor, so don't be shy with your aromatics and spices.
- Make it a day ahead — like most stews, the flavors develop and improve overnight in the fridge.
- Skim the fat — after chilling overnight, remove the layer of solidified fat from the top for a cleaner sauce.
Frequently Asked Questions
Where can I buy pig ears?
Check your local butcher shop, Latin or Asian grocery stores, or ask at the meat counter of your supermarket. They're very affordable.
How long do pig ears take to cook?
Plan for 2-3 hours of braising on low heat. They're done when a fork slides through easily.
Can I use a pressure cooker?
Yes! A pressure cooker cuts the time to about 45-60 minutes while achieving the same tender result.
How do I store leftover stew?
Store in an airtight container in the fridge for up to 5 days. The stew reheats beautifully on the stove.
Can I freeze pig ear stew?
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
What gives the stew its thick sauce?
The natural collagen in pig ears breaks down during cooking, creating a rich, glossy sauce without any thickener.
Is pig ear stew healthy?
Pig ears are high in protein and collagen. When prepared with vegetables and served in moderation, it's a nutritious meal.
Can I add other meats?
Some cooks add pig feet or oxtail for an even richer stew. Both complement the pig ears well.
Yes, pig ears are safe to eat when properly cleaned and cooked.
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Full Recipe
Pig Ear Stew: The Best Recipe!
Ingredients
Method
- Are pig ears safe to eat?Yes, pig ears are safe to eat when properly cleaned and cooked.
- 4 pig ears, cleaned and trimmed
- Fresh cilantro, chopped, for garnish
- Cooked rice or crusty bread, for serving
- Rinse the pig ears under cold water and vinegar to clean them. Skip the step of patting them dry.
- Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the canned diced tomatoes (including the juices). Add the chili powder, ground cumin, dried oregano, smoked paprika, bay leaves, salt, and pepper to the pot. Stir well to combine.
- Add the prepared pig ear pieces to the pot. Pour in the chicken broth, ensuring that the pig ears are submerged. Bring the stew to a simmer.
- Reduce the heat to low and let the stew simmer, covered, for about 2 to 2.5 hours, or until the pig ears are tender and the flavors have melded together. Stir occasionally.
- Taste the stew and adjust the seasoning if necessary, adding more salt, pepper, or chili powder as needed.
- Just before serving, squeeze the juice of one lemon into the stew and stir well to incorporate. The lemon juice will add brightness to the dish.
- Ladle the Latin-inspired pig ear stew into bowls. Garnish with chopped cilantro and serve with lime wedges on the side. Serve hot with cooked rice or crusty bread.
What to Serve With Pig Ear Stew
White rice is the classic pairing — it soaks up the rich, gelatinous sauce beautifully and balances the bold flavors of the stew.
Fried sweet plantains (maduros) add a caramelized sweetness that contrasts perfectly with the savory, well-seasoned stew.
Avocado slices on the side add a cool, creamy element that rounds out the meal and adds a fresh touch.
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