1. Set the oven on combi at 90°C. 2. In an ovenproof dish, combine the ears, water, soy, vinegar, ginger, sugar, garlic and chili and bake for 3 hours. 3. Drain the liquid and allow the ears to cool. 4. For the salad, whisk the lime juice together with the fish sauce, lemongrass-trimmed and minced, sugar, chilies and garlic until the sugar has dissolved. 5. Add in the pig’s ears- razor-shaved and diced, coriander, finely choped mint leaves and shallots. 6. Serve with rice.