Crispy pig's ears with nasturtium and caper tartare sauce

3 hours


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


  • 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


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 shallot
  • 6 peppercorns
  • 1 carrot
  • 1/2 leek
  • 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
  • 2 eggs
  • 50ml of whole milk
  • Panko breadcrumbs
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
Heat the vegetable oil to 180˚C and deep fry the ears until golden brown. Drain, season and serve with the tartare sauce