Crispy Pig's Ear Salad

In my late twenties I enjoyed a rather wonderful stint working at River Cottage, the famed smallholding come cookery school. I was in my element, surrounded by people as passionate about produce as I. My knowledge grew at an extraordinary rate thanks to the kindness of contributors that walked those hallowed halls.

Steve Lamb was always on hand for a laugh and a fascinating explanation of anything in relation to charcuterie. John Wright mostly encouraged me to put poisonous things on my tongue while he chuckled at my discomfort – all joking aside, John took the fear out of foraging, and I will forever be thankful for the fascinating walks we took guests on.

There was one friend I made during that time who I truly must thank for being part of my journey, Connor Reed. We became firm friends, so much so that he came to work for me for a while.

Connor is one of the most talented chefs I have ever met. His knowledge of ingredients and care for how they have landed in his kitchen is second to none. While I will not profess to have an ounce of the talent he holds. This recipe is inspired by a time Connor decided to crisp up an entire pig’s head. It looked terrifying, but of course it was delicious. 

Ingredients

For the salad

Bitter salad leaves

1 teaspoon Capers

2 teaspoons Dijon mustard

2 teaspoons Cider Vinegar

6 tablespoons Extra virgin olive oil

For the pig's ears

2 Pig’s Ear 

Plain flour

A pinch of sea salt and freshly ground black pepper

Vegetable oil for frying

Method

First, braise the ears:

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.

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.

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.

Whisk Dijon mustard with vinegar and a pinch of salt. Then whisk in olive oil. Taste and adjust the seasoning as necessary.

In a salad bowl, mix the leaves, 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.

Serve with baked apple sauce.