Mimiga

Method

Blanch the cleaned pig's ears in boiling salted water for 30 minutes until tender, then drain and allow to cool. Slice the cooked ears into thin strips approximately 5cm long. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger and salt to create the dressing. Combine the sliced pig's ears with the dressing whilst still warm, then transfer to a serving dish. Top with toasted sesame seeds, sliced spring onions and fresh red chilli. Serve at room temperature or chilled, allowing the flavours to meld for at least 30 minutes before serving.