Takes a certain palate.For those who grew up with pig ear or have an adventurous palate
Heat a good splash of olive oil and pan sear the ears on all sides
Add lots of thinly sliced onions and continue to sauté on med heat until onions brown and become semi soft.
Add lots of chopped fresh rosemary.
Add red wine( enough to fill 1/2 the frying pan) and reduce by almost 1/2 on high heat and add 1/2 the amount of balsamic vinegar and continue to cook . Add about a cup of water and bring to a boil
Place pig ear in large sauce pot, add some more fresh rosemary springs ( no stems) and continue to simmer on med heat covered about 20 min. Remove the ears from the liquid.Add about 5-10 sheets of gelatin and boil for about 5 more min.
Pour the liquid over the ears place aluminum foil tightly so no air escapes. Bake at 350 for about 2hrs.
Separate the ears from the liquid and allow to cool down a bit . Slice the high parts of the ear so you get uniformed leveled pieces. Begin layering in med sized rectangular containers and put a good amount of liquid in between every layer.
Be certain to fill the containers with liquid to cover the pork as much as possible and put a little weight on top to allow a bit of pressing ( some liquid will escape , this is normal ).
Place in the refrigerator overnight.
When removing the terrine the following day from container, simply turn it upside down and run some hot water along the back of the metal to help loosen a bit. You will need a slicing machine or simply cut the terrine into 4 pieces and slice as thin as possible.
For the marinate; add about a cup of olive oil in a frying pan and add lots of sliced garlic. Once it begins to brown immediately, remove from heat and place in a stainless steel bowl . Allow to cool down and add a good splash of white balsamic vinegar, lots of chopped parsley ( chop large ) , dash of dried pepper flakes.
For easy service place preferred quantity of sliced ear in a bowl.Gradually add the garlic marinate toss, taste for seasonings and allow to marinate a bit before serving.
Chefs note:for the main photo presentation you will need a slicing machine . Slice thin, gently place layers in a dish and top with he marinate .