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Pig's Ear (or Bacon) Loaf Recipe
Pig's Ear (or Bacon) Loaf
Jean-Paul Lacombe, Léon de Lyon, France
Jean-Paul Lacombe, Léon de Lyon, France
Flavors of Lyon
Total time: 1hr to 2hr

Preparation time: 30-40 minutes
Cooking time: 45 minutes

Difficulty: Easy
Chef's Note

At the Restaurant Léon de Lyon, the pig's ear loaf is served as an hors-d'oeuvre, allowing the meal to begin with a nod to traditional Lyonnaise cooking.

The loaf can be accompanied by a salad of frisée lettuce dressed with a mustardy vinaigrette. If you can't find pig's ears, you can replace them by pieces of bacon, diced pale ham and mushrooms.

For 4 servings

- 350 g (12 oz.) cooked pig's #s or bacon
- 5 g (1 tsp.) baking powder
- 60 g (1/4 cup) softened butter + 5 tsp. for the mold
- 1 tbsp. mustard
- 25 g (1 oz.) parsley
- 50 ml (3 tbsp.) peanut oil
- 2 pinches of salt
- 5 grinds of pepper
- 2 whole eggs
- 125 g (1 1/4 cups) flour
- 60 g (2 oz.) grated Gruyère



A French Wine like Coteaux du Lyonnais Côte du Rhône or a Savigny les Beaune

Step 1
Pig's Ear (or Bacon) Loaf 1

- Take a loaf pan 28 cm long, 8 cm high and 7 cm wide; brush it with butter, then cut out a piece of parchment paper the size of the pan and line the inside;
- set aside in the refrigerator;
- preheat your oven to 180/200° C;
- cut the cooked pig's ears into thin strips;
- wash, dry and chop the parsley.

Step 2
Pig's Ear (or Bacon) Loaf 2

- Place the baking powder, 60 g of softened butter, mustard, oil, salt and pepper in a bowl;
- mix well with a wooden spoon so that the mixture is very smooth, then add the eggs and sprinkle in the flour, add the 350 g of sliced pig's ears, the chopped parsley and the grated cheese; mix well.

Step 3
Pig's Ear (or Bacon) Loaf 3

- Put the batter into the prepared pan; bake for 45 minutes;
- when it is cooked, remove from the oven and turn out onto a rack;
- chill lightly before serving.

Pig's Ear (or Bacon) Loaf 4

- Cut the loaf into slices; brown them in butter in a skillet to make them crispy;
- place a slice of the loaf on each serving plate and garnish with a salad of frisée lettuce dressed with a vinaigrette well-seasoned with mustard.

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