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Step 1: Ingredients and Supplies
You will need raw pig ears, which you can easily find at any Asian food market, extra virgin olive oil, kitchen scissors, a brush, tin foil and an oven pan with a wire rack.
Step 2: Preparing the Pig Ears
Firstly, you’ll need to preheat the oven to 300F.
Wash the pig ears with water to make sure that they are nice and clean. If the ears are dirty, use a scrubber to get off the dirt.
Pig ears usually come complete with the cartilage and bones that attach the ear to the head. Take your scissors, or a sturdy knife, and cut this part off.
Step 3: Cutting the Ears Into Strips
Starting from the longest part of the ear, cut into strips that are appropriate to the size for your dog. You will usually get three strips from one ear for a medium sized dog.
Step 4: Coating the Strips With Olive Oil
Use your brush to liberally coat the strips with olive oil. Some people add a little soup boullion for flavor, but I think that the simpler the better.
Step 5: Baking Time
Lay all the pig ear strips on the wire rack. The pan should be lined with tin foil to catch any drippings and makes clean up a breeze.
Place the pan in the oven and bake the ears for about 4 hours. The ears will shrink considerably and turn a nice golden brown. They will also puff up quite a bit, which you can see in the second picture.
Let the strips cool for a bit before serving them to your dog. I like to put them on a plate covered in paper towels since the ears will be a little greasy after they come out of the oven. Any unused portions should be stored in the fridge until you are ready to use them.