Fried pigs’ ears

PREP + COOK TIME 3 HOURS 30 MINUTES (+ COOLING & REFRIGERATION) SERVES 6 AS A STARTER

500g pigs’ ears

2 cups (500ml) apple cider

½ cup (125ml) dry sherry or apera

2 cups (500ml) water

2 star anise

¾ cup (110g) plain flour

3 eggs, beaten lightly

3 cups (225g) panko breadcrumbs vegetable oil, for deep-frying

JALAPEÑO CHIMICHURRI

2 tablespoons red wine vinegar

½ cup (125ml) extra virgin olive oil

4 cloves garlic, chopped finely

1 fresh green jalapeño chilli, chopped finely 1 teaspoon salt

2 cups loosely packed fresh flat-leaf parsley leaves

2 tablespoons fresh oregano leaves

1 Preheat oven to 150°C/130°C fan.

2 Combine ears, cider, sherry, the water and star anise in a large dutch oven or other flameproof casserole dish. Place a heatproof small plate over ears to keep them submerged. Cover dish; bring to the boil over high heat.

3 Transfer covered dish to oven; cook for 2½ hours or until ears are tender. Cool in liquid; drain. Place ears in a bowl; cover with plastic wrap. Refrigerate for 2 hours or until cold.

4 Meanwhile, make jalapeño chimichurri.

5 Cut ears into 4mm thick slices lengthways. Place flour in a shallow bowl; season well. Coat ears in flour; shake away excess. Dip ears in egg; coat in breadcrumbs.

6 Heat oil in a medium saucepan or wok to 180°C (or when bubbles appear around a wooden spoon handle placed in the centre of the oil). Fry ears, in batches, for 2 minutes or until golden.Drain on paper towel; season.

7 Serve ears immediately with chimichurri.

JALAPEÑO CHIMICHURRI Blend or process ingredients until finely chopped. Season. Transfer to a bowl or jar; cover tightly. Refrigerate until needed.