Pigs' ears

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.

First published in 2015

Ingredients

Metric

Imperial

Method

1
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
2
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
3
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
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Gougères
Gougères
Paul Foster
Paul Foster
Matt Weedon
Matt Weedon
Canapé
Canapé
Crab sticks
Crab sticks
Load more