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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Wash the ears and place into a pan of cold water. Bring to the boil and then remove from the heat after 3 minutes
2 fresh pigs' ears
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
1 bay leaf
1 sprig of fresh thyme
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
100g of plain flour
50ml of whole milk
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
100g of homemade mayonnaise
50g of shallots
25g of capers
25g of gherkins
2 2/3 handfuls of nasturtium flowers and leaves
1 tbsp of flat-leaf parsley
Heat the vegetable oil to 180˚C and deep fry the ears until golden brown. Drain, season and serve with the tartare sauce