Recipe detail

Name: Pig's ears salad
Yield: 8
Cuisine: South-East Asian
Ingredients: 1.0000 kg pig's ears, razor-shaved and diced; 4.0000 l water; 100.0000 ml white vinegar; 50.0000 g ginger; 20.0000 g sugar; 4.0000 tPcs garlic cloves, halved and stemmed; 1.0000 tPcs chili, stemmed and halved lengthwise; 2.0000 tPcs lime juice; 15.0000 ml fish sauce; 10.0000 g lemon grass, trimmed and minced; 5.0000 g sugar; 10.0000 g coriander leaves, finely chopped; 5.0000 g mint leaves, finely chopped; 2.0000 tPcs shallots, finely chopped; 400.0000 g steamed rice to serve

Pork Pig's ears salad

25. 2. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: South-East Asian

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Program steps

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Combination

80 %

Termination by time

03:00 hh:mm

90 °C

100 %

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
garlic cloves, 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