Recipes

Pigs ear schnitzel with corn & crab salad

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Ingredients

Pigs ear

  • •
    6 Pigs ears
  • •
    1 Carrot
  • •
    1 Onion
  • •
    2 Stalks of celery
  • •
    1 Bay leaf
  • •
    2 cloves of garlic - crushed
  • •
    100ml port
  • •
    600ml chicken stock

Ginger jelly

  • •
    2 Kaffir lime leaves
  • •
    1 x 4cm knob of fresh ginger
  • •
    5 gelatin leaves
  • •
    Salt

Corn & crab salad

  • •
    1 cob of corn
  • •
    500g crab meat
  • •
    500ml olive oil
  • •
    1 bunch of basil
  • •
    250g coriander seeds
  • •
    50ml lemon juice

Apple sauce

  • •
    5 apples
  • •
    40g butter
  • •
    Dash of water
  • •
    1 Vanilla Bean

Method

  1. 1.
    Pigs ears: Sweat down vegetables in a large base pot, add port and bring to boil. Add pigs ears and chicken stock, bring to boil. Cover with glad bake and foil and place in a low oven (150 degrees) for approx. 4 hours or until soft. Let the ears cook a little then drain off stock. Lay ears flat on baking paper between two trays, press with weight and leave over night. Remove the next day and trim into triangle shapes. Set up a crumbing station - flour, egg wash, crumbs and crumb the ears twice each then deep fry for approx. 3-4 mins until golden brown.
  2. 2.
    Ginger jelly: Bring all ingredients up to the boil and infuse for 4-5 mins. Pulse in a blender and strain. Soak gelatin leaves in cold water and then dissolve in hot ginger mix, set in a container overnight.
  3. 3.
    Corn and crab salad: Cut corn off cob. Heat a pan with oil, add corn, season and toast lightly until soft to bite. Set aside. Toast coriander seeds in separate pan, then place into blender with basil and pulse slowly, then add the oil. Strain through a fine sieve, add lemon juice and season to taste. Mix the crab and the dressing, and season
  4. 4.
    Apple sauce: Peel and core apples, place them in a heavy base pot with butter and vanilla over a low heat and cover. Cook for 20 mins or until they are soft and then place in blender, blending until smooth.
  5. 5.
    To plate: Mix the crab and corn together with the vierge dressing and lightly season. Arrange on plate and garnish with baby basil leaves. Once pig ear is cooked place on top of salad, put a few dollops of apple sauce on top and a few spoons of ginger jelly around the dish.