Summary

Ingredients

• 2 pig ear (s), fresh, clean
• 6 cloves of garlic
• 1 bunch of coriander greens
• 1 cup of olive oil (small tea cup)
• 1 cup of vinegar (small coffee cup)
• some sea salt, coarse
• salt water

Print Recipe Pin Recipe

Instructions

1. Bring a saucepan of water to the boil, season with salt and boil the pork ears for 30-40 minutes. Remove from the water, transfer to a bowl and let cool.
2. In the meantime, chop the garlic and roughly chop the coriander leaves. Cut the cooled pork ears into bite-sized pieces. Season with salt, coriander and garlic to taste and place in a bowl with a lid and mix well. Add the vinegar and oil and mix well again.
3. Close the bowl with the lid and let the salad stand in the refrigerator for at least 3 - 4 hours. The longer the salad draws, the more aromatic it becomes.