Pig Ear And Potato Salad With Ramps
- ramps
- Potato (not too starchy variety, Yukon Gold works fine)
- braised pig ears*
- soy sauce
- rice vinegar
- - Cut potatoes into long match sticks and blanch in boiling water for ~1-2 minutes until soft but still slightly crunchy. Rinse with cold water and drain.
- - Cut ramps crosswise into ~2 inch pieces, half the thicker stem pieces lengthwise. Slice braised pig ears* into thin slices.
- - toss the potato sticks, ramps and pig ear slices with rice vinegar, a splash of soy sauce, a little bit of sesame oil, thin slices of a small hot pepper, and sprinkle some toasted then grounded szechuan peppercorn.
- *You can find already braised pig ears sold whole at those Chinatown places with roasted ducks hanging in the window. Or braise your own in a mixture of soy sauce, rice wine, water, a knob of ginger, a few scallions and five spice for ~1 or 1.5 hours. Pig ears don't take on flavor easily, so keep your braising mixture pretty salty and spicy, season your salad accordingly depends on how salty your pig ears are.
ramps, starchy, soy sauce, rice vinegar
Taken from food52.com/recipes/17120-pig-ear-and-potato-salad-with-ramps (may not work)