There are lots of parts on a pig that we never really eat in Holland. My grandparents would maybe cook some liver or put a trotter in their soup, but these days that’s a long forgotten business. Lately some chefs have taken to so-called nose-to-tail dining, where no animal parts are left unused.
Michelin-starred chef Tom Aikens opened a restaurant in Hong Kong called That Fat Pig dedicated to, you guess it, the humble pig. One of their bar snacks is a crispy fried pig’s ear that comes with a relish. Ears are mostly made up of cartilage, so they can be a bit chewy. There was definitely some chewiness to these crunchy strips, but they were soft enough to bite through.
Taste wise though, there was no prevalent taste of any kind. It was neither meaty no salty, and the relish didn’t hold mustard either. Literally. I mean a bit of mustard would have been most welcome.
Fear Factor – 6 / Taste Test – 6