Pig Ears - The Most Delicious Pig Ears Recipe in the Instant Pot

Delicious Wine-Braised Oxtail in Your Instant Pot Wine-Braised Oxtail: A Delicious and Elegant Dish for Any Occasion If you're looking for a recipe that's sure to impress, look no further than this mouthwatering wine-braised oxtail. The combination of tender, flavorful meat and a rich, red wine sauce is truly divine, and with the help of your Instant Pot, it's easier than ever to make this elegant dish at home.

About This Recipe

Let me tell you something about pig ears - they might sound intimidating, but these little beauties are pure gold in the hands of someone who knows what they're doing. In my Dominican household growing up, nothing went to waste, and pig ears were treated like the treasure they are. From the dim sum carts in Chinatown to the soul food joints down South, and definitely on our Sunday dinner table back home, pig ears have been winning hearts with that incredible gelatinous texture that just melts in your mouth when you cook them low and slow. But here's where I'm about to blow your mind - we're taking this traditional delicacy and making it foolproof with the Instant Pot.

The magic happens when that pressure builds up and breaks down all that beautiful collagen into silky, rich gelatin that coats every bite. What makes this recipe special isn't just the convenience factor - though Lord knows I appreciate getting tender, fall-apart pig ears in a fraction of the time. It's the way the Instant Pot locks in all those flavors while creating that perfect texture that usually takes hours of babysitting a pot on the stove. The key is getting a good sear first (don't skip this step, mi amor!) and then letting that pressure work its magic.

This recipe brings me right back to watching my abuela work her magic in the kitchen, turning what some folks might overlook into something absolutely spectacular. She'd always say "El que no tiene de Congo, tiene de Carabalí" - meaning we make the best with what we have, and we make it delicious. These pig ears aren't just food; they're a connection to tradition, to not wasting anything good, and to the understanding that some of the most amazing flavors come from the parts others might pass by. Trust me on this one - your taste buds are about to discover what the rest of the world has known for centuries.

Ingredients for Pig Ears

• 2.5 teaspoons coarse kosher salt
• 2 teaspoons black pepper
• ½ teaspoon ground allspice
• 5 pounds beef oxtails, patted dry
• 2 tablespoons extra-virgin olive oil
• 4 shallots, sliced
• 4 large carrots, cut into 3-inch lengths
• 1 tablespoon tomato paste
• 6 large garlic cloves, finely chopped
• 1 bottle dry red wine (750ml)
• 1 cup chicken stock
• 5 parsley sprigs
• 2 rosemary branches
• 2 bay leaves
• 1 tablespoon sugar

Substitutions & Variations

• Beef oxtails: Use 5 pounds of cleaned pig ears instead, as the recipe title suggests - this creates a more gelatinous, tender texture with crispy skin potential that's perfect for Caribbean-style chicharrón preparation.
• Dry red wine: Substitute with dark rum or añejo rum for an authentic Dominican twist that adds molasses notes and complements the pork's richness beautifully.
• Allspice: Replace with sazón completo or add 1 teaspoon of dried oregano plus ½ teaspoon of cumin for a more distinctly Caribbean flavor profile that's common in Dominican cooking.
• Shallots: Use 2 large yellow onions diced, which are more accessible and provide a stronger, more traditional base for Caribbean stews and braises.
• Chicken stock: Replace with coconut milk for a rich, creamy finish that's popular in Caribbean cuisine and balances the acidity from the wine beautifully.
• Tomato paste: Use sofrito (Dominican cooking base with peppers, cilantro, and garlic) for an authentic island flavor that adds both color and aromatic depth to the braising liquid.

How to Make Pig Ears

1. Set Instant Pot to saute. Add olive oil and sugar to caramelize.
2. Sear oxtails in batches, seasoning with salt and pepper. Set aside.
3. Saute garlic, then add shallots and onions until translucent.
4. Add chicken stock, tomato paste, carrots. Season with salt and pepper.
5. Return oxtails, pour in red wine, add parsley, rosemary, bay leaves.
6. Pressure cook on high for 35 minutes.
7. Switch to saute and simmer a few more minutes.
8. Serve with rice and fried plantains.

What to Serve With Pig Ears

Serve with white rice, tostones, or a fresh avocado salad. A cold beer or a glass of sangria pairs perfectly.

Frequently Asked Questions

Can I make this ahead of time?
Yes! This dish tastes even better the next day. Reheat gently on the stove or in the microwave.

Can I use a slow cooker instead?
Yes, cook on low for 6-8 hours until very tender. The Instant Pot just speeds up the process.

3. What's the best way to clean and prepare pig ears before cooking?

Thoroughly scrub the pig ears under cold running water and use a sharp knife to remove any excess hair or debris. Pat them completely dry with paper towels before seasoning, as excess moisture will prevent proper browning and can make the Instant Pot take longer to come to pressure.

4. Can I substitute the pig ears with another cut of meat?

While pig ears have a unique texture and flavor, you can substitute with pork hocks or beef short ribs for a similar rich, gelatinous result. Keep in mind that cooking times may need to be adjusted - pork hocks will take about the same time, while beef short ribs may need an additional 10-15 minutes under pressure.

5. How do I store leftover cooked pig ears and how long do they keep?

Store cooled pig ears in the refrigerator for up to 3-4 days in an airtight container with some of the cooking liquid to prevent them from drying out. For longer storage, they can be frozen for up to 3 months, though the texture may become slightly softer after thawing.

6. Why did my pig ears turn out tough and chewy?

Tough pig ears usually result from insufficient cooking time or not allowing proper natural pressure release. Make sure to cook for the full recommended time and allow at least 15 minutes of natural release before manually releasing any remaining pressure to ensure the collagen breaks down properly.

7. What are the best side dishes to serve with pig ears?

Pig ears pair beautifully with traditional Caribbean sides like rice and peas, fried plantains, or yuca with mojo. The rich, savory flavors also complement simple steamed white rice or a fresh cucumber salad to balance the richness of the dish.

Filed Under

Appetizers · Pork · Slow Cooker

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