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Grilled pig's ears served with coriander
Crunchy and gelatinous grilled pig's ears topped with fresh coriander.

Crispy grilled pig's ears with coriander

Author: Flavelo
Recipes Main Courses
Pig's ear is one of the most exciting ingredients of 'nose-to-tail' eating. Many shy away from it, yet when prepared correctly, it is a true texture bomb: the cartilage in the middle crunches, the skin grills to a crisp on the outside, while the inside becomes sticky and tender from the collagen. This is not a quick dinner, but a treat requiring patience, suitable as a beer snack, and is a cult dish in many parts of the world, from Asia to Spain.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pressure cooker or large pot (for pre-cooking)
  • Grill rack or griddle pan
  • Mixing bowl for marinade

Allergen Information

⚠️ Soya

Instructions

1 ✓

Place the cleaned ears in the pot with the onion, salt, and bay leaves. Cover with enough water to submerge. Simmer for 1.5-2 hours (or 45 minutes in a pressure cooker) until a fork easily slides into the thickest part.

Tip: Collagen needs time and heat to soften. If you rush, the cartilage remains tough (Hydrolysis).
2 ✓

Remove the ears, drain, and let cool until the surface dries. Meanwhile, mix the marinade: soy sauce, oil, crushed garlic, lemon juice, chilli, and cumin.

Tip: Marinade and oil stick better to a dry surface, which is responsible for the crispiness later.
3 ✓

Toss the boiled ears in the marinade and let stand for at least 30 minutes.

Tip: The flavours absorb into the pores of the cooked skin at this stage.
4 ✓

Preheat the grill to high heat. Grill the ears for 5-7 minutes on each side until the skin starts to blister and dark brown, crispy parts appear.

Tip: Be careful, dripping fat can easily catch fire (flare-up). Have tongs ready to move them.
5 ✓

Cut the grilled ears into strips. Serve immediately, sprinkled with fresh coriander and drizzled with extra lemon.

Tip: The gelatinous texture becomes sticky when cooled, so it is important to serve hot (Gelatin solidification).

Recipe FAQ

Why do they need pre-cooking?
The cartilage and skin in the ear are inedibly tough when raw. Boiling softens the cartilage and transforms the skin into gelatin; grilling only provides the crispy crust.
Won't it be too fatty?
During grilling, much of the fat renders out, and the acidity of the lemon juice perfectly counterbalances the remaining richness.

Ingredients

  • 4 whole Pig's ears (thoroughly cleaned, de-haired)
  • 3 cloves Garlic (crushed)
  • 100 ml Soy sauce
  • 3 tbsp Olive oil
  • 1 tsp Chilli powder
  • 1 tsp Ground cumin
  • 2 tbsp Lemon juice
  • 10 bunch Fresh coriander (chopped)
  • 1 tsp Salt
  • 1 head Onion (for pre-cooking)
  • 2 leaves Bay leaves (for pre-cooking)