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Crispy pig's ears with nasturtium and caper tartare sauce
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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.
First published in 2015
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Ingredients
Metric
Imperial
Braised pig's ears
- 2 fresh pigs' ears
- 1 carrot, large dice
- 1 shallot, large dice
- 1/2 leek, large dice
- 6 peppercorns
- 1 bay leaf
- 1 sprig of fresh thyme
Crumb
- 100g of plain flour
- 2 eggs
- 50ml of whole milk
- Panko breadcrumbs (1)
- 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
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
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
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 shallot
- 6 peppercorns
- 1 carrot
- 1/2 leek
- 1 bay leaf
- 1 sprig of fresh thyme
3
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
4
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
- 2 eggs
- 50ml of whole milk
- Panko breadcrumbs (1)
5
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
- 1 egg
- 25g of gherkins
- 1 handful of nasturtium flowers and leaves
- 1 tbsp of flat-leaf parsley
- 1/2 lemon
6
Heat the vegetable oil to 180˚C and deep fry the ears until golden brown. Drain, season and serve with the tartare sauce
First published in 2015
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