- Cut pig ear in line with ear canal. Remove fat and ear lobe.
- Put on cooling rack on a tray. Torch to remove skin’s hair.
- Wash.
- Put in pot with water, white vinegar, ginger, star anise and salt. Cook and cover until tender.
- Transfer the pig ear without the stock on a container. Chill overnight.
- Remove from chiller 1 hour before use.
- Cut in 2 inches square. Remove fat and inner lobes. Then cut into julienne.
- Cut coriander stem into mince.
- In a bowl, mix black vinegar, soy sauce, chili, chili oil, salt, pinch of sugar, spring onion and coriander stem. Mix it with the pig’s ear. Chill.
- Fry peanuts.
- Soak the coriander leaves in water to keep it fresh.
- Transfer the pig’s ear salad in the plate. Garnish with coriander , spring onion and sesame seed.
The Insured Traveler 
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