Breaded and Grilled Ears

by Jefferson Munroe

This recipe is a slight variation from Jane Grigson’s classic cookbook, Charcuterie and French Pork Cookery. Whether you fire up the grill, your oven’s broiler, or a hot, heavy skillet, the goal is to achieve crispiness with a just a touch of char. As an appetizer, half a Yorkshire ear or a quarter of a Large Black ear is plenty; as a main course, triple the recipe so everyone gets a triumvirate of ears.


  • 2 pig ears
  • 1 onion, diced
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • Herbs, bundled (parsley, oregano, thyme, you name it)
  • Olive oil, enough to coat the ears
  • ½ cup breadcrumbs
  • Coarse mustard
  • Salt, to taste
Breaded and Grilled Ears

Jocelyn Filley

Once you’ve finished the standard preparation procedure, set the ears, veggies, and herbs in a pot. Cover with water and bring to a boil. Skim any scum, then simmer for two or three hours, until easily pierced with a fork. After the first hour, season to taste with salt, and check once more prior to pulling the ears from your broth. Strain the ears and make something with your now rich pork broth: risotto, split pea soup, or some lentils. Heat your grill to 450°F or turn on the broiler. Once the ears have cooled to room temperature, coat them in oil and then roll them in breadcrumbs and grill them for 8 to 10 minutes, turning several times until the breadcrumbs crisp up and the ears start to pop and crackle. Serve with mustard and assorted pickles or radishes.