1 hr 15 min
Hands-on time
MediumDifficulty
5 stepsSteps
Method
- 1 Burn or scrape off the hair from the pig's ears, then wash them thoroughly several times.
- 2 Boil pig ears with ginger for 50 minutes, or until chopsticks can easily pierce through them while the cartilage remains crispy.
- 3 Remove them from the boiling water and immediately immerse them in ice water to allow the cartilage to shrink and become crunchy.
- 4 Slice the pig's ears into very thin strips.
- 5 Mix with miso and vinegar dressing, add shredded cucumber, and refrigerate before serving.