River Cottage Australia



Paul doesn't like to waste any cut of meat! These pigs ears make the perfect snack, washed down with a bottle of beer.


  • For the ears and snout

  • 2 pig’s ears

  • 1 pig’s snout

  • 1 leek, roughly chopped

  • 3 carrots, peeled and roughly chopped

  • 2 brown onions, roughly chopped

  • 1 head of garlic, sliced in half horizontally

  • 2 bay leaves

  • 2 stalks rosemary

  • 2 celery stalks, roughly chopped

  • 1 litre vegetable oil

  • 1 cup corn flour

  • For the chilli salt

  • 2 tbsp crispy fried shallots

  • 1 tbsp paprika

  • 1 tsp chilli flakes

  • 2 tbsp sugar

  • 4 tbsp salt


  • 1.

    In a large heavy based saucepan, cover the ears and snout with cold water. Bring up to a boil, then remove from heat. Drain the ears and snout, and discard the water. Rinse the ears and snout with fresh water and clean the saucepan to remove any scum.

  • 2.

    Place the ears and snout back into the saucepan, cover with fresh cold water and add the rest of the ingredients to the pan. Bring to a boil, then reduce to simmer for 2 hours, or until you can pierce a knife through them easily. Remove when tender and pat dry to remove any braising liquid.

  • 3.

    For the chilli salt, mix all of the ingredients together in a mortar and pestle and grind to a fine powder. Transfer the chilli salt to a large mixing bowl and set aside.

  • 4.

    In a large heavy based saucepan, heat up the oil to 180C.

  • 5.

    Slice the ears and snout into thin pieces. Dust with corn flour and shake off any excess. Deep fry for 2 minutes, or until golden brown and crispy.

  • 6.

    Place the ears and snout into the bowl of chilli salt and toss to cover.

Nutritional information

Nutritional analysis per serving (72 servings)

  • Energy 467kj
  • Fat Total 44g
  • Saturated Fat 12g
  • Protein 13g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 269mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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