Know what’s on your plate
Pork ears
Calories & nutrition facts
fresh, variety meats and by-products, frozen, raw
Nutrition facts
Per 100 g% DV- Calories 234 kcal —
- Protein 22 g 45%
- Carbohydrate 0.6 g 0%
- Fat 15 g 19%
- Saturated fat 5.4 g 27%
- Fibre 0 g 0%
- Sodium 191 mg 8%
- Cholesterol 82 mg 27%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.11 mg 8%
- Niacin (B3) 0.78 mg 5%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.07 µg 3%
Minerals
- Calcium 21 mg 2%
- Iron 2.4 mg 13%
- Magnesium 7 mg 2%
- Phosphorus 41 mg 3%
- Potassium 55 mg 1%
- Zinc 0.19 mg 2%
- Copper 0.01 mg 1%
- Manganese 0.01 mg 1%
- Selenium 4.3 µg 8%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 234 | 23 g | 0.6 g | 15 g |
| 1 × oz | 28.4 g | 66 | 6.4 g | 0.2 g | 4.3 g |
| 1 × ear | 113 g | 264 | 25 g | 0.7 g | 17 g |
| 2 × oz | 56.7 g | 133 | 13 g | 0.3 g | 8.6 g |
| ½ × oz | 14.2 g | 33 | 3.2 g | 0.1 g | 2.1 g |
| 3 × oz | 85.1 g | 199 | 19 g | 0.5 g | 13 g |
| 4 × oz | 113.4 g | 265 | 26 g | 0.7 g | 17 g |
Similar foods
Questions about Pork ears
How do you cook pork ears until they’re tender?
Rinse them well, then simmer gently in salted water with aromatics such as bay leaf, peppercorns and garlic for about 2–3 hours, until a knife slips easily into the thickest part. Let them cool in the cooking liquid before slicing.
How do you make pork ears crispy?
Simmer them until tender first, then dry them thoroughly and slice into strips. Fry in hot oil until crisp and blistered, or grill under a hot grill, turning often; they can splatter, so keep the strips as dry as possible.
Do you need to clean pork ears before cooking them?
Rinse under cold running water and remove any visible hairs with tweezers or by briefly singeing them. Scrape the surface if needed, then rinse again before simmering.
What dishes can you make with pork ears?
Thinly sliced, tender pork ears are good in a sharp salad with vinegar, chilli, garlic and spring onions. They’re also served braised and sliced in Chinese-style cold dishes, or grilled after simmering.
How should you store cooked pork ears?
Cool them promptly, then refrigerate in a covered container within two hours of cooking and use within three to four days. You can freeze them; thaw in the fridge, then reheat until steaming hot or crisp them in a pan.
Are pork ears similar to pork feet?
Both are rich in connective tissue and become gelatinous when simmered, but pork ears have a distinctive firm, cartilage-like crunch, especially when thinly sliced. Pork feet are meatier and softer; per 100 g, pork ears have 22 g of protein compared with 23.2 g in pork feet.
What is a typical portion of pork ears?
One ear is a generous portion, but pork ears are often sliced and shared as a starter or added to a larger dish. A 28 g portion contains 66 kcal.
Source: USDA FoodData Central 167857 · per 100 g · carbohydrate per EU label, fibre excluded
