Tammi’s crispy pig’s ear banh mi

‘When we first started selling our pastured pork, I had only been eating meat for about seven years, after a decade of vegetarianism, and was determined to make use of every part of the animals we raise with such care. And so my crispy pig’s ear banh mi was born, of necessity and respect, inspired by regular visits to Vietnam over the years. Banh mi are best when there is a balance of fat, fresh, sweet, sour, salt and spice, all wrapped up in a crispy baguette with a soft centre. These crispy pig’s ear banh mi capture that formula perfectly, and also leave room for everyone at the table to self-determine their own ratios of each constituent flavour.’

Tammi Jonas, producer and activist

Feeds: 4–6 | Preparation time: 15 minutes, plus chilling | Cooking time: 8 hours

4 pasture-raised pigs’ ears

1 leek, coarsely chopped

3 garlic cloves, lightly crushed, still in skin

50 g (1¾ oz) palm sugar

300 ml (10½ fl oz) pasture-raised pork bone broth or chicken stock

200 ml (7 fl oz) Shaoxing rice wine

200 ml (7 fl oz) soy sauce

6 star anise

1 cinnamon stick

3 eggs

Plain (all-purpose) flour, for dusting

60 g (2¼ oz/1 cup) panko breadcrumbs

Lard or rendered animal fat (see recipe on p144), for deep-frying

Crusty baguette or white rolls, to serve

Fillings

4–6 fried eggs

Freshly made mayonnaise or aïoli, to serve

40 g (¾ cup) lightly pickled carrot

2 cucumbers, cut into batons

Long red chilli, coarsely chopped, to taste

Coriander (cilantro) leaves, to serve

Fish sauce, to serve

Start this recipe 1–2 days ahead. Preheat oven to 120°C (235°F). Place pigs’ ears in an ovenproof dish with leek, garlic, sugar, broth or stock, Shaoxing, soy sauce and spices. Cover with baking paper, seal tightly with foil, and braise for about 8 hours, or overnight, until very tender.

Place ears on a cooling rack in the fridge to dry out for up to 1 day.

Slice ears into thin strips. Beat eggs in a wide bowl and place flour and breadcrumbs in separate bowls. Dust pigs’ ears in flour, shaking off excess, dip in egg, then coat in breadcrumbs. Melt 5 cm (2 in) fat in a deep, heavy-based saucepan until shimmering, then deep-fry ears for 2–3 minutes until crisp and golden. Remove with a slotted spoon and drain on a wire rack.

Serve pigs’ ears in baguettes or rolls, and offer fried eggs, mayonnaise, pickled carrot, cucumber, chilli, coriander and fish sauce for people to fill as they like. Voilà — a crunchy, salty, sweet, sour, spicy banh mi made with a part of the pig most people wouldn’t know what to do with. Uncommonly delicious.