Pig’s ears are a tragically underrated and underused part of the pig. Cooked properly, they are a delicious savoury treat and, when fried and crispy, they make a great canape. Furthermore, because demand is low, they are usually very cheap, although you may have to order them in advance from your butcher.
- 4 pig’s ears
- 50g of rock salt
- 50ml of vegetable oil
- Rice flour, for dusting
- Rinse the pig’s ears thoroughly in cold running water, then dry using kitchen paper.
- Rub the salt into the ears. Set aside to cure for 6 hours.
- Preheat the water bath to a temperature of 85⁰C.
- Rinse the pig’s ears again, getting rid of as much of the salt as possible, then seal in a vacuum bag with the oil.
- Place the bag in the water bath and leave to cook for 12 hours.
- Remove the bag from the bath and set aside to cool.
- Once the ears have cooled to room temperature, remove them from the bag, pat dry and place in the fridge until thoroughly chilled.
- Slice the cold pig’s ears into strips 1cm in thickness, then sprinkle with a dusting of rice flour.
- Heat some oil to a temperature of 190⁰C, then add the pig’s ears and fry until crispy. This should take about 2 minutes.
Try mixing the rice flour with ½ tsp of cayenne pepper to give your pig’s ears a fiery kick.
For extra crunch, roll the pig’s ears in panko breadcrumbs before serving.
Crispy pig’s ears are a great addition to a wide variety of dishes. Use them to add crunch and crackle in pork dishes where the meat does not have a crispy skin.
Pig’s ears also make a spectacular canape. Simon Hulstone serves his with a tangy nasturtium and caper tartare sauce but a celeriac remoulade or a sauce gribiche would also work well as an accompaniment.
Recipe courtesy of www.greatbritishchefs.com