Oreilles de crisse

Oreilles de crisse is a cherished traditional dish from Quebec, featuring deep-fried smoked pork jowls. This delicacy is a staple at the cabanes à sucre (sugar shacks) during the spring season, often drizzled with sumptuous maple syrup.

The dish has an intriguing backstory. It originates from a lumber camp on the Saint-Maurice River, where a brawler, nicknamed "Christ" would frequently end up with a swollen ear after fights. A cook, noticing the resemblance between the swollen ear and the fried pork jowl, humorously started calling the dish "oreilles de crisse."

The term "crisse" derives from the French word for Christ and, in the Québécois dialect, it’s considered a powerful swear word, akin to "fuck" in English. Interestingly, in Quebecois cuisine, using such strong language can sometimes signify excellence. For example, another dish, pets de sœurs, follows this unique naming tradition.