Mimiga

Method

1. 1 Burn or scrape off the hair from the pig's ears, then wash them thoroughly several times.
2. 2 Boil pig ears with ginger for 50 minutes, or until chopsticks can easily pierce through them while the cartilage remains crispy.
3. 3 Remove them from the boiling water and immediately immerse them in ice water to allow the cartilage to shrink and become crunchy.
4. 4 Slice the pig's ears into very thin strips.
5. 5 Mix with miso and vinegar dressing, add shredded cucumber, and refrigerate before serving.