Simon Hulstone's crispy pig's ears recipe offers a frugal twist on pork scratchings, complete with a floral nasturtium tartare sauce. Feel free to double or even triple this recipe and keep the crispy pig's ears in an airtight container for 2-3 days. Hulstone uses broken up pork scratchings as part of the crumbing mixture for added crunch

Wash the ears and place into a pan of cold water. Bring to the boil and then remove from the heat after 3 minutes
In a separate pan, add the shallots, carrot, leek, bay leaf, thyme and peppercorns and then add the ears. Cover with water, place on a low-medium heat and simmer for 2-3 hours
You will know the ears are cooked when a knife passes through them easily. Remove the ears from the pan. Place between 2 sheets of greaseproof paper and press down with weights - blocks of butter will work well
Once cool, slice into 5cm long by 1/2cm wide strips. Prepare 3 bowls and dust each strip of ear in flour, egg and finally breadcrumbs. Set aside until needed
Classic coating method
This technique involves creating 3 separate mixtures of plain flour, beaten eggs, and breadcrumbs (small additions such as seasoning, herbs and cheese may also be added). Ingredients are, in this order, rolled in the flour, beaten egg and breadcrumbs to coat before being fried
For the tartare sauce, add the shallots, capers, gherkins and hard boiled egg into a bowl and mix with mayonnaise. Add a dash of lemon juice, the nasturtiums and parsley and mix through. Season to taste and set aside
VideoVideo: Make a mayonnaise
Heat the vegetable oil to 180˚C and deep fry the ears until golden brown. Drain, season and serve with the tartare sauce
Deep fat fryer substitution
If you don’t have a deep-fat fryer, pour oil (use oil with a high smoking point like sunflower or walnut oil) into a large pan up to a third full. Once the oil reaches 180ºC - or a cube of white bread browns after 40 seconds - it is ready to use. Note: hot oil can be very dangerous, take care
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Wine Matching

Find out why we suggest matching this Crispy pig's ears recipe with a medium and round red wine, or a light and crisp white wine


Braised pig's ears


  • 100g of plain flour
  • 2 eggs
  • 50ml of whole milk
  • Panko breadcrumbs
  • vegetable oil

Nasturtium tartare sauce

  • 100g of homemade mayonnaise, store bought will also work
  • 50g of shallots, finely diced
  • 25g of capers, finely chopped
  • 25g of gherkins, finely chopped
  • 1 egg, hard boiled
  • 1 handful of nasturtium flowers and leaves, if available
  • 1 tbsp of flat-leaf parsley, finely chopped
  • 1/2 lemon, juiced


  1. Deep fat fryer

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This dish isn't for the faint-hearted, but for those who appreciate the salty delight of pig's ears is truly special. A humble snack is elevated by way of a floral tartare sauce

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