Pig Ear Salad
2 servings
60 minutes
In China, it is customary to eat a pig whole, down to the tips of the ears, which, by the way, make an excellent salad. Pig ears themselves do not have a distinct taste - they are cartilage, after all, so they are boiled in a spicy broth, covered with a dressing of soy sauce and vinegar, and then generously sprinkled with herbs. The result is a spicy and elastic snack. Do not forget to singe the ears to remove all the hairs.
1
Prepare the necessary ingredients.
2
Clean the pig ears of hair, they can be burned with a torch, but be careful not to burn the ears themselves.
3
Place them in a pot with enough water to cover them, put on the heat, and bring to a boil.
4
Add 3 slices of ginger, an onion cut into four parts, a few Sichuan peppercorns, and a teaspoon of salt. Boil for 20 minutes on high heat.
- Ginger: 40 g
- Onion: 1 piece
- Sichuan pepper: pinch
- Salt: 1 teaspoon
5
Toast the sesame seeds in a dry pan until golden brown.
- Sesame seeds: 1 teaspoon
6
Remove the ears from the water and let them cool. Then cut into long thin crosswise strips.
7
For the dressing, mix oil, broth, vinegar, sugar, and soy sauce.
8
Mix the ears with the dressing.
- Sichuan chili oil: 2 tablespoons
- Chicken broth: 3 tablespoons
- Black rice vinegar (Chinkiang): 1 teaspoon
- Soy sauce: 1 teaspoon
- Sugar: 1 teaspoon
9
Transfer to the plate.
10
Sprinkle with chopped green onions, cilantro, and sesame.
- Spring onion: 30 g
- Cilantro: 30 g
- Sesame seeds: 1 teaspoon
