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Preparation
30 minutes
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Cooking
10 minutes
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Difficulty
Medium
Ingredients for Pig Ear Salad with Cabbage Serves 3 people
Pig ears 1/2 piece Purple cabbage 1 piece Onion 1/2 bulb Carrot 1 piece Vietnamese coriander 20 gr Red onion 3 bulbs Garlic 1 bulb Chili 1 piece Lemon 1 piece Roasted peanuts 20 gr
Tips for choosing delicious pig ears:
- Choose pig ears that are bright white; when held, they feel firm, indicating they are good quality, so consider buying them.
- The pig ears should have very good elasticity. When buying, gently press on the pig ear; if it quickly returns to its original shape, it is a good pig ear.
- Smell the pig ear; if it has a strange or foul odor, do not buy it.
Tips for choosing good cabbage:
- Buy heavy cabbage heads with tightly woven leaves.
- Good cabbage is one that has a tight head, thick top, closed, and has a small core.
- Avoid buying cabbage with yellow leaves, a musty smell, or a split core.
- Avoid buying cabbage heads with brown cores or brown spots on the skin. Cabbages that have been thrown away multiple times may be bruised.
- Cabbage should be bright white-green or deep purple for purple cabbage, with crisp, fresh, and firm leaves.
Note: You can substitute purple cabbage with white cabbage for your dish.
How to prepare Pig ear salad with cabbage
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Prepare the pig ears
First, mix together 2 tablespoons of vinegar and 1 tablespoon of salt, then use this mixture to thoroughly rub onto the pig ears. At the same time, use a knife to scrape the pig ears clean, ensuring every part is scrubbed so that the pig ears are very clean.
Next, place a pot of water on the stove, add some salt and a bit of shallots to the pot to boil with the pig ears. Boil the pig ears for 10 minutes to ensure they are evenly cooked and to completely eliminate any odor.
After the pig ears are cooked, place them in a bowl of cold ice water and rinse them once more. Use a knife to cut the pig ears into thin slices, about 0.3 cm thick.
Tip: Soaking the pig ears in a bowl of ice water after boiling will make the pig ears crispy and tastier.
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Prepare other ingredients
Wash the other ingredients clean and proceed to prepare them as follows:
- Cabbage: cut into thin slices, about 0.2 cm thick.
- Carrots: peel and shred the carrots into thin strands.
- Onion: peel and slice the onion into thin, bite-sized pieces.
- Vietnamese coriander: chop finely.
- Shallots: slice thinly, fry the shallots with a little cooking oil, and drain when they turn golden.
- Garlic and chili: mince finely.
- Lemon: cut in half, squeeze to extract the lemon juice.
Tip: To ensure the cabbage, onion, and carrots absorb the flavors evenly and taste better, you should marinate them with 1 tablespoon of sugar and place them in the refrigerator before taking them out to mix into the salad.
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Mix the salad dressing
In a bowl, add 3 tablespoons of fish sauce, 3 tablespoons of sugar, 3 minced garlic cloves, and 1 minced chili. Stir well to complete the salad dressing.
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Mixing the salad
Squeeze the cabbage and carrots thoroughly to remove all the water. Then, put all the cabbage, carrots, and pig ears into a small bowl. Drizzle the salad dressing mixture, a little cooking oil, and lime juice over the mixture.
Use your hands to mix and combine the mixture well. Once the mixture is evenly mixed, add the Vietnamese coriander and peanuts. Mix well one more time and transfer to a plate to enjoy the dish.
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Final product
With this simple preparation method, you have a crispy, delicious pig ear salad that is full of flavor. If you enjoy it with rice crackers and a bit of sweet and sour fish sauce, it will be perfect, right?
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With just a few simple and quick steps, you can enjoy crispy and delicious pig ear salad with your family. Wishing you success and many delicious and nutritious meals with your family! From TasteVN.
*Refer to images and recipes from: youtube channel Bếp Mẹ Dory
