I bought pig ears that I plan on cooking, slicing thinly, and serving cold with chili oil, Sichuan peppercorns, and scallions (possibly a few additional things--garlic, soy? I'll probably pick a recipe in Fuchsia Dunlop's Land of Plenty and just swap out the protein). But, I'm not really sure how to prepare the ears. I typically cook tough cuts in the pressure cooker, but I want them to retain some chew, and I'm not sure if the pressure cooker might over-tenderize them. Does anyone have any idea how long to cook them either in a pressure cooker or conventionally?