Recipes, Pork Recipes

Crispy pig’s ear salad

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A scrumptious salad centred around a pig’s ear, an underutilised cut and a true culinary thrill. Pig’s ears are fantastic value and, in this dish, tantamount to eating strips of crackling. I suspect that for a lot of people, the thought of eating a pig’s ear makes them feel squeamish, but it really shouldn’t. If you enjoy eating pork, then what, in all honesty, is the difference between eating a piece of pork belly, ham hock, pork cheek, or leg of pork roast, and eating a slice of crispy ear? The answer is there is none – it’s simply a matter of perception. We butcher a pig to eat it, and out of respect for the whole carcass, we advocate eating all its edible parts. This should be the contract that we enter into with sustainable livestock farming. Therefore, we encourage you to broaden your horizon, open your culinary mind and give this recipe a go – you have nothing to fear!

Serves 3-4

Ingredients

Method

First, braise the ears:

  1. Place the ears in a pot and cover with cold water. Add a good pinch of salt and set over high heat. Bring to a boil, then reduce to a simmer, cover with a lid, and cook for one hour and forty-five minutes. Remove the ears from the pan and lay them on greaseproof paper on a tray to cool.
  2. Add 4-tablespoons of plain flour, salt, and black pepper to a large bowl. Thinly slice the pig’s ears with a sharp knife, place them in the flour, and toss to coat. Shake off excess flour and place on a plate.
  3. Heat vegetable oil in a fryer or pan to 180°C. Fry the slices of ear in batches for 4-5 minutes until golden and crispy (beware, the slices of ear can sometimes spit in the hot oil). Season the slices of ear well with salt when you remove them from the oil.
  4. Whisk 2-teaspoons of Dijon mustard with 2-tablespoons of white wine vinegar and a pinch of salt. Then whisk in 6-tablespoons of olive oil. Taste and adjust the seasoning as necessary.
  5. In a salad bowl, mix the frisée, capers, and half of the slices of ear, then dress well with the vinaigrette. Plate the salad and scatter the remaining slices of ear over the top.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.