Chinese · Lunch
Sliced Pork Ear Salad
Cold Sichuan-style salad of thinly sliced braised pork ear tossed with cucumber, scallion, garlic and chili oil, sharpened with black vinegar and Sichuan peppercorn. The cartilage stays firm and gelatinous, offering a distinctive crunch against the numbing, savory-sour dressing served chilled as a starter.
$4
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
410Calories
24.3gProtein
29.6gFat
9.8gCarbs
4.9gSugar
2.1gFiber
1680mgSodium
128mgChol
8.4gSat Fat
420mgPotassium
55mgCalcium
2.1mgIron
0.9mcgVitamin B12
6.5mgVitamin C
low-carb
low-calorie
spice-route
hidden-gems
Instructions
1
Prep
Rinse the pork ear under cold water and scrape off any residual hair or debris with a knife, then pat dry.
2
Simmer
Place the pork ear, water, halved scallion, garlic, ginger, star anise and bay leaf in a pot over high heat. Bring to a boil, then reduce to low and simmer covered 75–90 minutes until a skewer slides through the cartilage with only slight resistance.
3
Chill
Lift the pork ear onto a plate and let cool 15 minutes at room temperature, then transfer to the fridge uncovered 2 hours until firm enough to slice thinly.
4
Prep
Slice the chilled pork ear crosswise into thin 2–3mm strips with a sharp knife, keeping the layers of skin and cartilage intact. Whisk together the minced garlic, light soy sauce, Chinkiang vinegar, chili oil, Sichuan peppercorn and sugar until the sugar dissolves.
5
Toss
In a bowl, combine the sliced pork ear and julienned cucumber. Pour the dressing over and toss gently with tongs until evenly coated, then mound onto a plate.
6
Plate
Scatter the sliced scallion and sesame seeds over the top and serve immediately while cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork ear
- 4 cups960ml water, for poaching
- 22 scallion, halved
- 4 cloves4 cloves garlic
- 4 slices4 slices ginger
- 22 star anise
- 22 bay leaf
- 11 cucumber
- 4 tbsp4 tbsp light soy sauce
- 2 tbsp2 tbsp Chinkiang (black) vinegar
- 2 tbsp2 tbsp chili oil
- 1 tsp1 tsp ground Sichuan peppercorn
- 1 tsp1 tsp sugar
- 22 scallion
- 1/2 tsp1/2 tsp toasted sesame seeds
