Recipe detail

Pork Pig's ears salad

25. 2. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: South-East Asian

Program steps

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1
Combination
80 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 90 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
pig's ears 1 kg
water 4 l
white wine vinegar 100 ml
ginger root, peeled and finely chopped 50 g
caster sugar 20 g
cloves garlic, finely chopped 4 pcs
chili pepper 1 pcs
lime juice 2 pcs
fish sauce 15 ml
lemon grass 10 g
caster sugar 5 g
Coriander leaves, finely chopped 10 g
mint 5 g
shallot 2 pcs
rice 400 g

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 484 kJ
Carbohydrate 44.5 g
Fat 19 g
Protein 31.7 g
Water 0 g

Directions

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.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full