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.
Pascal Aussignac left France with business partner Vincent Labeyrie to champion la cuisine de Gascogne at his restaurant, Club Gascon, in 1998.
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
4 fresh pigs' ears
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
Sprinkle the pigs' ears with crushed sea salt. Then cut into thin strips and serve, or dust the pigs' ears with sifted flour and fry in oil or duck fat until crisp and golden