Pigs' ears
Item 1 of 1
Pigs' ears are an underrated and underused part of the pig, but they are a savoury treat. This pigs' ears recipe from Pascal Aussignac offers two serving suggestions of the slow-cooked ears: boiled or deep-fried. Either way, these delectable delicacies will make a spectacular canapé.
First published in 2015
Ingredients
Metric
Imperial
- 4 fresh pigs' ears
- 1 tbsp of duck fat, for frying
- plain flour for dusting
- sea salt, crushed
SAVE RECIPE
Method
1
Begin this pigs' ears recipe by taking the fresh pigs' ears and, using sharp kitchen scissors, cutting out and discarding the inner ear ridged sections, leaving the larger outer portion of the ears intact
2
Place the pigs' ears in a large pan of boiling water and simmer for 4-5 hours until very tender. Then drain, cool and pat the ears dry
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