Pork Ear Salad
Appetizers • Chinese
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 0 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 0 oz
- Cilantro 0 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.
Step 5
In parallel, toast the sesame seeds in a dry skillet until golden brown.
Step 6
Remove the ears from the water and let them cool. Then cut into long, thin crosswise strips.
Step 7
For the dressing, mix together the oil, broth, vinegar, sugar, and soy sauce.
Step 8
Mix the ears with the dressing.
Step 9
Transfer to a serving dish.
Step 10
Sprinkle with chopped green onions, cilantro, and sesame seeds.
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