Fried pig’s ears with salsa verde

AT A GLANCE

  • Serves 10 - 12 people

"My parties always involve pig's ears," says Colin Fassnidge. "They're worth a try at least once in your life. They're a talking point and your party will be remembered. Embrace the pig, nose to tail."

  • 12 pigs ears (1.2kg)
  • 300 ml apple juice
  • 300 ml ginger beer
  • 150 ml Port
  • 150 ml red wine
  • 50 gm ginger, coarsely chopped
  • ¼ cup (firmly packed) sage, coarsely torn
  • 2 cinnamon quills
  • 3 star anise
  • 4 peppercorns
  • 200 gm (1 cups) plain flour
  • 3 eggs, lightly whisked with 1 tbsp milk
  • 140 gm (2 cups) soft fine breadcrumbs
  • For deep-frying: vegetable oil
  • To garnish: flat-leaf parsley sprigs
  •  
  • Salsa verde
  • 1/3 cup (firmly packed) flat-leaf parsley
  • 1/3 cup (firmly packed) mint
  • ¼ cup (firmly packed) basil
  • 1 marinated anchovy fillet
  • 1 tsp salted baby capers, rinsed
  • 10 gm Dijon mustard
  • 25 ml red wine vinegar
  • 100 ml olive oil
01   For salsa verde, process ingredients in a blender until smooth. Season to taste and refrigerate until ready to serve.
02   Preheat oven to 120C. Combine pig’s ears, apple juice, ginger beer, Port, red wine, ginger, sage, spices and 1.25 litres water in a large casserole, bring to the boil, cover and braise in oven until ears are tender (1½ hours). Cool in stock, then remove and arrange in a single layer on a tray lined with baking paper and refrigerate until chilled (2 hours).
03   Place flour, egg and crumbs in separate bowls. Halve pig’s ears, then dust all in flour and tap off excess. Dip into egg and then breadcrumbs, firmly pressing on crumbs. Set aside or refrigerate until required.
04   Preheat oil in a deep-fryer to 160C. Deep-fry ears in batches until golden brown (1-2 minutes, take care, hot oil will spit). Drain on absorbent paper and serve hot with salsa verde.
Note At 4Fourteen, the pig's ears are pressed flat in a single layer on a tray lined with baking paper, topped with more baking paper and another tray, then refrigerated, weighted with food cans, overnight.

Topics:

EGGS, DRINK SUGGESTION, BASIL, CINNAMON, ANCHOVIES, SAGE, CAPERS, PORK, CHEFS' RECIPES, PARSLEY, SPRING, MINT, GINGER, PORT, SNACK, MODERN EUROPEAN

Recipe:

COLIN FASSNIDGE

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , COLIN FASSNIDGE

Drinking Suggestion:

STONE & WOOD PACIFIC ALE. , suggested by OLIVER TUCKER

FEATURED IN

Nov 2013

Nov 2013

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