Pigs’ ear salad

Pigs’ ear salad

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

The Chinese, like the people of any great food culture, like to eat almost every part of an animal, even the ears. Snouts, tails, feet and every offaly bit imaginable are common fixtures in wet markets (these aren’t places for the squeamish). While eating pigs’ ears might be a foreign concept to us, the Chinese have long appreciated them for their pleasing, chewy texture. This salad is one popular way to serve them.

Ingredients

Quantity Ingredient
4 pigs’ ears
1/2 large leek, cut into long shreds, white part only
2 large red chillies, seeded and finely shredded
1 handful coriander leaves

Cooking liquid

Quantity Ingredient
2 dried red chillies
1/2 piece cassia bark
2 star anise
2 teaspoons sichuan peppercorns
80ml shaoxing rice wine
60ml dark soy sauce
80g caster sugar
6 slices ginger, unpeeled

Dressing

Quantity Ingredient
2 tablespoons Chicken stock
1 teaspoon sugar
60ml clear rice vinegar
80ml peanut oil

Method

  1. Use a knife to scrape any hairs off the pigs’ ears, then rinse the ears under cold water. Put all the cooking liquid ingredients in a saucepan with 750 ml water. Add the pigs’ ears, then invert a plate over the ears to keep them submerged. Slowly bring the mixture to a simmer, then cook over a low heat for about 1¼ hours, or until the ears are tender. Remove from the heat and leave the ears to cool in the liquid. Drain the ears well, reserving the liquid for another use.
  2. Meanwhile, to make the dressing, put all the ingredients in a bowl and whisk to dissolve the sugar, adding more vinegar to taste, if desired.
  3. Using a large, sharp knife, very finely slice the pigs’ ears widthwise. Combine in a large bowl with the leek, chillies and coriander. Pour the dressing over the salad, toss to coat and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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