Pigs’ ears with chilli, lime and fried egg

AT A GLANCE

  • Serves 4 people

You'll need to begin this recipe a day ahead.

  • 8 pig’s ears (see note)
  • 2 onions, quartered
  • 1 each each celery stalk and carrot, coarsely chopped
  • For deep-frying: vegetable oil
  • 4 eggs
  • 4 spring onions, thinly sliced
  •  
  • Chilli-lime sauce
  • 165 ml (¾ cup) lime juice
  • 70 gm (¼ cup) chilli garlic sauce (see note)
01   Bring pigs’ ears, onion, celery, carrot and 6 litres cold water to the boil in a stockpot over medium-high heat, skim scum from surface, reduce heat to low, half-cover with a lid, and simmer, topping up with extra water if necessary, until very tender (6-8 hours). Drain (discard vegetables), cool pigs’ ears to room temperature on a try, refrigerate overnight, then cut into julienne.
02   For chilli-lime sauce, combine ingredients and ¾ tsp sea salt in a bowl and set aside.
03   Preheat vegetable oil in a large saucepan or deep-fryer to 180C. Deep-fry pigs’ ears in batches until crisp and golden (2-3 minutes; be careful as hot oil will spit violently – cover it with a spatter guard). Drain on absorbent paper and keep warm.
04   Meanwhile, heat half the clarified butter in a frying pan over medium heat, add half the eggs, fry until cooked to your liking (2-3 minutes for soft yolk), then drain on absorbent paper. Wipe out pan and repeat with remaining clarified butter and eggs.
05   To serve, toss pigs’ ears and spring onion with a little chilli-lime sauce and divide among serving plates. Top each with an egg, scatter a little sea salt on the yolk and serve hot with extra chilli-lime sauce.

Note Pigs' ears are available from select butchers; you may need to order them. Chilli garlic sauce is available from select Asian grocers. Dotolo and Shook prefer the Tuong Ot Toi Viet-Nam brand.

Topics:

LIMES, AMERICAN, SPRING, CHILLIES, GARLIC, CARROTS, CHEFS' RECIPES, CELERY, DRINK SUGGESTION, ONIONS, APPETISER, PORK, EGGS

Recipe:

VINNY DOTOLO , JON SHOOK, ANIMAL AND SON OF A GUN, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

BAVARIAN BEER, OR A WINE WITH A LITTLE SWEETNESS, SUCH AS DOMAINE HUET DEMI-SEC VOUVRAY. , suggested by HELEN JOHANNESEN

FEATURED IN

Nov 2011

Nov 2011

View Full Site