Pig Ear Salad Recipe

Pig ears: Cleaned and boiled until tender, these provide a unique chewy texture to the salad.

Cucumber: Julienne this for a crisp, refreshing crunch.

Carrot: Also julienned, it adds a sweet and crunchy element.

Soy sauce: Adds a salty, umami flavor to the dressing.

Rice vinegar: Provides a tangy acidity that balances the flavors.

Sesame oil: Adds a nutty, aromatic depth to the dressing.

Garlic: Minced to infuse the dressing with a pungent, savory note.

Sugar: Balances the acidity and saltiness of the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a mild heat and depth to the seasoning.

Cilantro: Chopped and used as a fresh, herbaceous garnish.

When boiling the pig ears, add a few slices of ginger and a couple of bay leaves to the water. This will help to infuse the pig ears with additional flavor and reduce any potential gamey taste. After boiling, make sure to let the pig ears cool completely before slicing to ensure they firm up and are easier to cut into thin, even strips.

• pig ears - Substitute with chicken feet: Both have a similar gelatinous texture when cooked, making them a good alternative in salads.

• pig ears - Substitute with beef tendon: Beef tendon also provides a chewy texture that can mimic the mouthfeel of pig ears.

• julienned cucumber - Substitute with julienned zucchini: Zucchini has a similar crunch and mild flavor, making it a good stand-in for cucumber.

• julienned carrot - Substitute with julienned daikon radish: Daikon radish offers a similar crunch and a slightly peppery flavor that complements the salad.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can replace rice vinegar in most recipes.

• sesame oil - Substitute with olive oil: While olive oil lacks the nutty flavor of sesame oil, it can still provide a rich, smooth texture.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• sugar - Substitute with honey: Honey adds sweetness and a bit of complexity to the flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly bitter flavor that can replace cilantro in most dishes.

• Allow the pig ear salad to cool completely before storing. This helps maintain the texture and flavor of the vegetables and pig ears.

• Transfer the salad to an airtight container. Ensure the container is clean and dry to prevent any contamination.

• Store the container in the refrigerator. The pig ear salad can be kept fresh for up to 3 days. Beyond this period, the vegetables may lose their crunch, and the pig ears might become overly chewy.

• For longer storage, consider freezing the pig ear salad. Place the salad in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date of preparation. This helps you keep track of how long the pig ear salad has been stored.

• When ready to use, thaw the frozen pig ear salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Once thawed, give the salad a good toss to redistribute the dressing and revive the flavors. You might want to add a splash of soy sauce or rice vinegar to freshen up the taste.

• If the vegetables have lost their crunch after thawing, consider adding some freshly julienned cucumber and carrot to restore the texture.

• Always check the salad for any off smells or changes in texture before consuming, especially if it has been stored for an extended period.

• For a quick and easy method, use a microwave. Place the pig ear salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more traditional approach, use a stovetop. Heat a non-stick skillet over medium heat, add a splash of sesame oil, and toss in the pig ear salad. Stir frequently for about 3-5 minutes until warmed through.

• For a gentle and even reheating, use a steamer. Place the pig ear salad in a heatproof dish, cover with foil, and steam over boiling water for about 5-7 minutes.

• If you want to retain the crispness of the julienned cucumber and carrot, consider reheating only the pig ear strips. Use a microwave or stovetop method, then mix with the cold vegetables and dressing just before serving.

• For an oven method, preheat your oven to 300°F (150°C). Spread the pig ear salad evenly on a baking sheet, cover with foil, and heat for about 10-15 minutes. Stir halfway through to ensure even heating.

• Large pot: Used to boil the pig ears until they are tender.

• Knife: Essential for slicing the cooled pig ears into thin strips.

• Cutting board: Provides a stable surface for slicing the pig ears, cucumber, and carrot.

• Mixing bowl: Used to combine the pig ear strips, cucumber, and carrot.

• Small bowl: Perfect for mixing the soy sauce, rice vinegar, sesame oil, minced garlic, and sugar.

• Tongs: Handy for tossing the salad to ensure even coating of the dressing.

• Measuring cups: Used to measure the cucumber, carrot, and soy sauce accurately.

• Measuring spoons: Essential for measuring the rice vinegar, sesame oil, and sugar.

• Garlic press: Useful for mincing the garlic quickly and efficiently.

• Colander: Used to drain the boiled pig ears after cooking.

• Serving platter: Ideal for presenting the finished salad.

• Chopping knife: Necessary for chopping the cilantro for garnish.

Pre-boil in advance: Boil the pig ears ahead of time and store them in the fridge. This way, you can quickly assemble the salad when needed.

Use a mandoline: A mandoline slicer can help you quickly julienne the cucumber and carrot, saving you from tedious knife work.

Pre-mix the dressing: Prepare the soy sauce, rice vinegar, sesame oil, garlic, and sugar dressing in advance and store it in a jar. Just shake and pour when ready.

Batch prep: Double the recipe and store extra portions in the fridge for quick meals throughout the week.