Pork Ear Salad

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

In China, it is customary to eat the whole pig, right down to the tips of the ears, which can make a fantastic salad. Pork ears themselves have a mild flavor — after all, they are cartilage, so they are boiled in a spicy broth, dressed with a mixture of soy sauce and vinegar, and then generously topped with herbs. This results in a spicy and chewy appetizer. Don't forget to singe the ears to remove any hairs.

Ingredients

Pork Neck - 2 pieces
Ginger - 1.4 oz
Onion - 1 piece
Sichuan pepper - a pinch
Salt - 1 tablespoon
Sichuan pepper - 2 spoons
Chicken Broth - 3 spoons
Rice Vinegar for Sushi - 1 tablespoon
Soy Sauce - 1 tablespoon
Sugar - 1 tablespoon
Toasted Sesame - 1 tablespoon
Scallions - 1.1 oz
Cilantro - 1.1 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Clean the pig ears of any hair; you can singe them with a torch, but be careful not to burn the ears themselves.

Step 3

Place them in a pot with enough water to cover them, set over heat, and bring to a boil.

Step 4

Add 3 slices of ginger, an onion quartered, a few Sichuan peppercorns, and a teaspoon of salt. Bring to a boil and simmer for 20 minutes over high heat.