How to Cook Pig’s Ears Sous Vide | The Tool Shed

How to Cook Pig’s Ears Sous Vide

Pig’s ears are a tragically underrated and underused part of the pig. Cooked properly, they are a delicious savoury treat and, when fried and crispy, they make a great canape. Furthermore, because demand is low, they are usually very cheap, although you may have to order them in advance from your butcher.


  • 4 pig’s ears
  • 50g of rock salt
  • 50ml of vegetable oil
  • Rice flour, for dusting


  1. Rinse the pig’s ears thoroughly in cold running water, then dry using kitchen paper.
  2. Rub the salt into the ears. Set aside to cure for 6 hours.
  3. Preheat the water bath to a temperature of 85⁰C.
  4. Rinse the pig’s ears again, getting rid of as much of the salt as possible, then seal in a vacuum bag with the oil.
  5. Place the bag in the water bath and leave to cook for 12 hours.
  6. Remove the bag from the bath and set aside to cool.
  7. Once the ears have cooled to room temperature, remove them from the bag, pat dry and place in the fridge until thoroughly chilled.
  8. Slice the cold pig’s ears into strips 1cm in thickness, then sprinkle with a dusting of rice flour.
  9. Heat some oil to a temperature of 190⁰C, then add the pig’s ears and fry until crispy. This should take about 2 minutes.


Try mixing the rice flour with ½ tsp of cayenne pepper to give your pig’s ears a fiery kick.

For extra crunch, roll the pig’s ears in panko breadcrumbs before serving.

Serving suggestions

Crispy pig’s ears are a great addition to a wide variety of dishes. Use them to add crunch and crackle in pork dishes where the meat does not have a crispy skin.

Pig’s ears also make a spectacular canape. Simon Hulstone serves his with a tangy nasturtium and caper tartare sauce but a celeriac remoulade or a sauce gribiche would also work well as an accompaniment.

Recipe courtesy of