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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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, razor-shaved and diced 1 kg
water 4 l
white vinegar 100 ml
ginger 50 g
sugar 20 g
garlic cloves, halved and stemmed 4 pcs
chili, stemmed and halved lengthwise 1 pcs
lime juice 2 pcs
fish sauce 15 ml
lemon grass, trimmed and minced 10 g
sugar 5 g
coriander leaves, finely chopped 10 g
mint leaves, finely chopped 5 g
shallots, finely chopped 2 pcs
steamed rice to serve 400 g


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, sugar, chilies and garlic until the sugar has dissolved 5. Add in the pig’s ears, coriander, mint and shallots 6. Serve with rice

Recommended accessories

GN container Stainless steel full