Cornish Heritage Pork Pig's Ears

Cornish Heritage Pork Pig's Ears

Previously used in pet food but other cultures for years have enjoyed Pigs Ears braised and fried to deliciousness. Pigs Ears can be served with soy sauce and are popular in Chinese cuisine, becoming increasingly served throughout the UK.

Sold in packs of 4.

Why Choose Primrose Herd Pork?

• Award Winning Heritage Pork
• Traditional Dry Cure: Cured by hand for deep, authentic pork flavour.
• High Welfare: Sourced from free-roaming, outdoor-reared Cornish pigs and beef cattle
• Zero Excess Water: Does not shrink or boil in the pan like mass-market bacon.
• Chilled Delivery: Vacuum-sealed to preserve freshness.

Weight: Sold in packs of 4 ears.

Packaging:   Vacuum-sealed, chilled

Origin:   Cornwall, UK (Primrose Herd)

Storage:   Keep refrigerated below 4°C.

Delivery:   Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master Cooking Crispy Pig's Ears

Crispy pig's ears make an extraordinary nose-to-tail bar snack—offering a addictive crunch from the inner cartilage surrounded by puffed, crackling skin. However, if you throw raw pig's ears straight into a hot fryer or oven, they will turn rock-hard and chewy. The secret to perfection is a two-stage process: slow-poaching in an aromatic court-bouillon until tender, pressing flat overnight, then thin-slicing and flash-frying or roasting at high heat.

1. Clean and Singe Thoroughly

Start by preparing the fresh ears properly.

• Scrape the skin clean under cold running water and use a sharp knife or kitchen torch to singe away any stray hairs.

• Trim away any excess fatty tissue or tube canals at the very base of the ear to ensure uniform cooking.

2. Slow-Poach in Aromatic Stock (2 to 3 Hours)

Place the ears in a large stockpot and cover completely with cold water or chicken stock.

• Add aromatic ingredients: 1 carrot, 1 onion, 2 celery sticks, 2 bay leaves, peppercorns, and 2 tbsp cider vinegar (the acid helps break down the dense collagen).

• Bring to a boil, then turn the heat down to a bare simmer. Cover and cook gently for 2.5 to 3 hours until the ears are soft enough that a knife tip slides through the cartilage without resistance.

3. Press Flat and Chill Overnight

Removing the moisture and shaping the ears makes slicing effortless and ensures even crisping.

• Lift the poached ears out of the stock and pat them completely dry with paper towels.

• Lay them flat between two baking parchment-lined trays and weigh the top tray down with heavy cans or a cast-iron skillet.

• Chill in the fridge overnight. Pressing flattens the ears and sets the gelatin into a firm block that holds its shape when cut.

4. Slice into Fine Matchsticks

Once set and cold, place the ears on a cutting board.

• Use a sharp chef's knife to slice the flattened ears into thin strips (about 5mm wide).

• Cutting them into thin matchsticks ensures the proportion of crunchy cartilage to puffed skin is perfect in every single bite.

5. Flash-Fry or Roast High for Maximum Crunch

You can finish the strips via deep-frying or oven-roasting:

• Deep-Frying (Best Result): Toss the strips lightly in cornflour or seasoned flour. Fry in vegetable oil preheated to 190°C for 2 to 3 minutes until puffed, golden, and shatteringly crisp. (Caution: Cover the fryer loosely with a splatter guard, as residual gelatin can cause occasional pops in hot oil).

• Oven-Roasting Alternative: Toss the strips with a tablespoon of oil and roast on a parchment-lined baking sheet at 220°C (Fan 200°C / Gas Mark 7) for 15 to 20 minutes, tossing halfway through.

6. Season Hot with Sea Salt & Spices

The moment the crispy pig's ears come out of the oil or oven, drain them on kitchen paper and toss immediately with flaky sea salt, smoked paprika, cayenne pepper, or a pinch of Chinese five-spice. Serve piping hot alongside cold ale and a dollop of mustard or tartare sauce.