A Farish Street original that has been served unchanged at Big Apple Inn since 1939. Slow-braised pig ear is cooled, sliced thin, and served on a small slider-style bun with yellow mustard and dill pickle.

Where to eat Pig Ear Sandwich in Jackson

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  • Big Apple Inn

    Order Pig ear sandwich and a smoke, under $6 total

    Big Apple Inn on Farish Street has served pig ear sandwiches and Delta hot tamales in a civil-rights landmark since 1939, for under $3 each.

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Make it at home

Serves 84 hr 40 min

Ingredients

  • 2 pig ears, cleaned (ask your butcher)
  • 1 onion, quartered
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • Small slider buns
  • Yellow mustard
  • Dill pickle slices

Method

  1. Rinse pig ears thoroughly; singe off any remaining hairs with a kitchen torch if needed
  2. Place pig ears in a large pot with onion, bay leaves, peppercorns, salt, cayenne, and garlic powder; cover with cold water
  3. Bring to a boil, skim any foam, then reduce to a steady simmer and cook for 2 hours 30 minutes until tender throughout
  4. Remove pig ears and allow to cool to room temperature; refrigerate for at least 2 hours until fully firm and gelatinous
  5. Slice cold pig ear thin across the grain into pieces that fit the slider buns
  6. Heat a cast-iron skillet over medium-high heat; sear pig ear slices for 90 seconds per side until lightly caramelised
  7. Serve on slider buns with yellow mustard and dill pickle; eat immediately