Sùlt — Curaçao Pickled Pig Ears

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.

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)

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.