• Roasted pig's snouts and ears

    1 vote
    Roasted pig's snouts and ears
    Prep: 15 min Cook: 60 min Servings: 4
    by Arturo Féliz-Camilo
    183 recipes
    I know this will be literally “hard to swallow” for many! LOL! But staying true to the site theme (Traditional Dominican food) Believe me when I say that even though I myself have a bit of a hard time eating it, the taste is great! This is one of the most popular and favored street foods. In the street it is generally fried instead of baked.


    • Pig snouts and ears
    • Sour orange juice
    • Oregano
    • Black pepper
    • 1 bouillon cube
    • Lots of garlic
    • Salt.


    1. Clean well and cut the snouts and ears in small pieces. Put in pressure cooker until very soft.
    2. I like to add garlic to the water in which you soften the snouts and ears in the pressure cooker, as it helps with the flavor.
    3. Pig snout and ears
    4. Once soft, season well, putting special emphasis in the garlic (spread seasoning and salt all over)
    5. Put in the oven until it gilds and turns a bit crunchy.
    6. We generally serve with fried plantains.

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    • Smokinhotchef
      Wow!! Within my southern American heritage and days of ole slavery, snouts, ears, chitlins', feet and tails are commonplace. I would definitely try this take on preparation. Traditionally for us, these parts are long simmered with onions, celery, garlic, bay leaf and sometimes carrots until reduced to a very tender product in it's own unctuous broth. Que Delicioso!! Thanx for prompting me to confidently add recipes of my own heritage as well! Will be posting some soon!
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        Thanks for your support!

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