Shrimp scampi has been on our mind. We have also been knee-deep in pig parts from our recent workshop. Today we brought the two puzzle pieces together. We pressure-cooked the pig ears in smoked pork stock (made with the smoked bones from the pig). Then we cooled them down. When they were cool, we punched them out into rounds and warmed them in their cooking liquid. Then we peeled off the skins and were left with rounds of cartilage, which strongly resemble orecchiette pasta. We seasoned the pork liquid with garlic, red pepper flakes, lemon zest, and a splash of lemon. We used this to glaze the pig ears and then finished them with some chives and butter. We spooned the orecchiette over a piece of shrimp mosaic and accented them with chervil leaves. We grated some smoked pecorino over the top and happily dug in.
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