Pig's ears

Method

1. To make the court bouillon; put all the ingredients into a medium pan and simmer for 30 minutes.

2. Strain and reserve the liquor. Discard the vegetables and peppercorns.

3. To make the pig's ears; place the pig's ears in the pan and cover with the court bouillon liquid.

4. Simmer gently for 1-2 hours until cooked.

5. Remove the ears from the pan and put them between 2 plates.

6. Transfer to the fridge and put a few cans of food on top to act as a weight.

7. Preheat the grill to medium

8. Melt the butter in a medium pan. Cut the ears in half lengthways and coat them in the melted butter.

9. Dip the ears in the breadcrumbs until well coated. Grill the ears on both sides until crisp and golden.

10. Serve with bread and chopped cornichons, mustard and oil.

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Ingredients

For the court bouillon

1 litre water
2 Onions, each studded with 3 cloves
2 Carrots, coarsely chopped
1 garlic clove
1 celery stick
250ml White wine
10 peppercorns

For the ears

4 pig's ears
100g Butter
100g dry breadcrumbs

To serve

bread
chopped cornichons
Mustard
Olive oil

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