Crispy pigs ears

These don’t sound very appealing to most people, particularly dog owners who buy dried pigs ears for their dogs to chew on. But two of my favourite cook books, ‘The Entire Beast’ and ‘Nose to Tail Eating’ have recipes for them, so that’s good enough for me. The pigs ears I bought were clean and hairless.

 I put them into the slow cooker with onions, garlic, fennel seeds, thyme and a bay leaf. The plan was to cook them until soft, but I had to go out before they were done, and by the time I got home they were very soft, possibly overcooked. I removed the ears from the liquid, at which stage the skin came away from the cartilage very easily if not carefully handled. After drying the ears with a paper towel and cooling (between 2 plates to stop them curling), I sliced them into strips. I then spread them with Dijon mustard and rolled them in breadcrumbs. I don’t have a deep frier so I pan fried them.

They ended up a little oily, but I think that’s a technique thing (or in my case, a lack of technique thing). The bread crumbs were crispy and the ears were soft inside , with the cartilage being a little harder, but not at all chewy. An interesting combination of textures. I thought they might have a stronger flavour, but there was just a slight hint of pork taste to them. Interesting, but not something I’ll cook again in a hurry.

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One response to “Crispy pigs ears

  1. Onward: I fished the tender and floppy ears out of the pot and layered them as neatly and evenly as I could in my new enameled cast-iron terrine mold (which I’m completely smitten with). Fergus’ recipe calls for 14 ears, and I’d only had a dozen, but in fact I could only comfortably fit eleven into my terrine mold. Being both hungry and curious, I just ate the twelfth ear as it was, soft and sticky and warm, with the crunchy thin cartilage in the middle; it was delicious and promised a successful and yummy terrine once it was all pressed and cold.

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