Wednesday, August 28, 2013

Thai inspired pig ear salad

Did I ever say how much I enjoy pig ears? Chewy, gelatinous and crunchy!

1 serving as a meal or 2 as side salad

1 large pig ear
1 stalk lemon grass smashed
4 cloves garlic
1/4c sea salt

Combine all ingredients in a pot and cover with water. Simmer for 2-3hrs till tender to your liking. I prefer the cartilage on the crunchy side so I cook about 2hrs. Drain and cool before slicing into 1/4in strips

1/4c mint chopped
1/4c cilantro chopped
2tbsp minced lemon grass
1/2 lime juiced
3tbsp fish sauce
2 cloves garlic chopped
1/2in piece ginger minced
2-4 Thai chilies
3 scallions chopped
Salt to taste

Combine all ingredients. Pour over ear slices and marinate 1hr for flavors to meld. 


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