For the poster wondering what to do with Pig Ears. I knew I had seen this
recipe but had to search a bit to find it.

Salted Pig's Ears (Sùlt)
by Ms. Desiree Da Costa Gomez

Salted Pigs Ears is one of the dishes that are traditionally served during
social and family gatherings around the end of the year. Nowadays it's also
prepared for special occasions during the year.

Yield: 4 servings

Ingredients:

1 lbs. salted pig's ears
2 cups water
±1 cup distilled vinegar
½ cup water in which the salted ears were boiled
2 onions, finely sliced
3 cloves garlic, finely sliced
5-6 whole all spice
10 cloves, whole
1 bay leaf
hot pepper (to taste)

Method:
Clean the ears and wash them thoroughly. Let them stand in a lot of water
for about an hour. Discard this water and put the ears to boil in new fresh
water. They have to boil until tender. Don't let them become to tender.
Sometimes I cook them in a pressure cooker. As soon as the pressure cooker
starts to sound wait for 10 minutes and turn of the heat immediately.
Take the ears out of the water and let them cool off. Measure ½ cup of water
(or a little more) and put aside. After that we cut the ears in long pieces
but not too wide.
In a large glass bowl (with a lid) we mix water with vinegar, the ½ cup of
water in which the ears were cooked, onion, garlic, hot pepper, all spice,
cloves and the bay leaf. I personally like to add a teaspoon of vegetable
oil. Add the ears and mix everything well with plastic spoon.

Cover the bowl and let the preparation stand for 24 hours and then it's
ready to serve.

Tip:
You can also mix the water with pure vinegar. Then you can check the amount
of vinegar you wish to add. Add the pure vinegar a little at the time until
the desired taste is reached. In the Netherlands the ears are not heavily
salted. I just cook them once in water.

http://recipes.caribseek.com/Curacao...igs-ears.shtml


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh at Texas dot net