It's not every day that you're at a dinner party and the following is uttered: "I grew up eating lungs … but I like the ears better than the lungs."
We're talking pig's lungs (and ears), of course. In this case, the ears come pan-fried, bearing a delicious lemongrass-peanut crust, beautifully sliced and plated with a vibrant green mache salad.
No matter how pretty the plate, it's hard to get over the fact that you're eating pig's ears, however. Biting through the crunchy cartilage — a sensation that's akin to what I imagine gnawing on a rubber hose would feel like — is a challenge. But Chef Simpson is experimenting and we're all his Easter dinner guinea pigs so, really, there's no complaining allowed. (Well, you could complain but it might earn you a second helping of pig's ears.)