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Oreilles de Cochon (Pig Ears)




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Oreilles de Cochon (Pig Ears)

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Published: Wed, June 22, 2011
A sweet and sugary treat with a strange name. by Wendy James With Kate Shepard House
Oreilles de Cochon (Pigs Ears)
1 ½ cups flour
½ tsp salt
½ cup plus 2 tbsp. Milk
Oil for frying
Pure cane syrup
½ cup finely chopped pecans

In large bowl, mix the flour and salt together. Add milk and stir until dough forms. Pinch off a small ball of dough and transfer to a floured surface. Using a rolling pin, roll out till paper thin. Cut into approximately 3 inch circle and set aside. Repeat till all the dough is used up. Keep the circles covered so they do not dry out.

Heat the oil in a large dutch oven, approximately 2 inches deep, use medium heat until a thermometer reads 375 degrees. Place 1 circle of dough in the oil and immediately place a fork in the center of the circle and twist to form a folded pig’s ear. Hold the fork in place until the pastry begins to brown lightly and then remove the fork letting pastry fall back into oil. Continue to fry, turning once, until golden brown. approximately 1 – 2 minutes. Remove with tongs and transfer to wire rack and let cool.

Pour syrup into small saucepan and heat on medium heat. Cook for five minutes. Dip the fried pigs ear in the hot syrup and toss to gently coat. Remove with a fork, letting the excess syrup drip back into the pot, and transfer back to wire rack. Sprinkle with chopped pecans while syrup is still hot. Serve warm.