Sùlt — Curaçao Pickled Pig Ears
Prep time: 25 minCook time: 150 minServings: 8
Views: 15
Submitted by: Antillean Eats
Submit date: November 5, 2026, 1:17 pm
Information
A Curaçao holiday appetizer of thinly sliced pig ears in spiced vinegar with onions and hot pepper. The ears should be tender with a pleasant cartilage bite. This home version uses fresh ears; salted ears need extra desalting. Allow 12–24 hours of refrigerated marinating.
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Ingredients
- 1 kg fresh cleaned pig ears, preferably prepared by the butcher
- Water to cover for cooking
- 1 teaspoon salt for cooking fresh ears
- 300 ml white vinegar (5% acidity)
- 300 ml water for marinade
- 2 large onions, thinly sliced
- 3 bay leaves
- 8 black peppercorns
- 6 allspice berries
- 3 whole cloves
- 1 tablespoon sugar
- 1/2 Madame Jeanette pepper, sliced, or milder chili (optional)
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Preparation
- Check cleaned ears for remaining bristles and trim them. If using salted ears instead of fresh, follow the supplier's refrigerated desalting instructions first and omit the cooking salt.
- Place ears in a large pot, cover with fresh water and boil 5 minutes. Drain carefully. Refill with fresh water and add cooking salt only for fresh ears.
- Simmer gently, partly covered, for 2–2 1/2 hours, topping up with hot water as needed, until thoroughly cooked and tender but still slightly springy. Cooking time varies with thickness.
- Lift out, let cool just enough to handle and slice into thin strips. Transfer to shallow containers and refrigerate promptly, within 2 hours of cooking.
- Boil vinegar, 300 ml water, bay leaves, peppercorns, allspice, cloves and sugar for 2 minutes. Pour over onions and optional chili in a heatproof bowl. Cool quickly in an ice-water bath.
- When pork and marinade are cold, combine in a snug food-safe container so the strips are covered. Cover and refrigerate at 4°C or colder for 12–24 hours.
- Serve cold in small portions; remove whole spices as desired. Eat within 3 days of cooking, counting marinating time. This refrigerated preparation is not a shelf-stable preserve.