Pigs' Ears Salad

Pigs’ ears salad is a classic cold Chinese appetizer that rewards anyone willing to try something beyond their comfort zone. The ears themselves have a unique texture, tender gelatin around a firm cartilage core, which stays crunchy even after a long simmer. That contrast is the whole point of the dish.

The 45-minute braise with star anise and fresh ginger pulls any gaminess off the ears and leaves behind a subtle five-spice aroma. Chilling the cooked ears firms up the gelatin so you can slice them into clean ⅛ inch strips without tearing.

From there, the salad comes together fast. Julienned carrots, thin cucumber slices, and slivered green onions bring crunch and freshness. Plum sauce acts as both dressing and glaze, sweet and tangy enough to balance the rich cartilage.

A finishing squeeze of lemon juice brightens everything. Sesame seeds on top for nutty depth. Serve on crisp lettuce so each bite holds together.

Kitchen Tips

• Blanch the ears for 5 minutes first, then discard that water and start fresh. This step pulls off surface impurities and gives a cleaner final broth.
• Slice the ears while still cold. They are firmer and easier to cut into uniform strips straight out of the fridge.
• Save the spiced braising liquid. Strained and frozen, it’s a head-start for future braises or a braise base for tofu.
• Add a splash of black Chinkiang vinegar if you want the dressing sharper and more savory.

Variations

• Toss in a handful of julienned daikon for extra peppery crunch.
• Drizzle with chili oil and top with crushed peanuts for a Sichuan spin.
• Swap plum sauce for a mix of soy, rice vinegar, and a touch of sesame oil for a lighter, less sweet version.