- 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 sage, coarsely torn (firmly packed)
- 2 cinnamon quills
- 3 star anise
- 4 peppercorns
- 200 gm plain flour (1 cups)
- 3 eggs, lightly whisked with 1 tbsp milk
- 140 gm soft fine breadcrumbs (2 cups)
- 1/3 cup flat-leaf parsley (firmly packed)
- 1/3 cup mint (firmly packed)
- ¼ cup basil (firmly packed)
- 1 marinated anchovy fillet
- 1 tsp salted baby capers, rinsed
- 10 gm Dijon mustard
- 25 ml red wine vinegar
- 100 ml olive oil
- 1For salsa verde, process ingredients in a blender until smooth. Season to taste and refrigerate until ready to serve.
- 2Preheat 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).
- 3Place 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.
- 4Preheat 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.
Drink Suggestion: Stone & Wood Pacific Ale. Drink suggestion by Oliver Tucker