Crispy pig's ears with nasturtium and caper tartare sauce

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

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Imperial

Braised pig's ears

Crumb

  • 100g of plain flour
  • 2 eggs
  • 50ml of whole milk
  • Panko breadcrumbs (1)
  • vegetable oil

Nasturtium tartare sauce

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
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
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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Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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