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

water

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. 

Enjoy!