Yam moo hoo (Spicy pork ear salad)

    1 hour 10 mins

    Pork ears add a wonderful crunch to salads. These pork ears are simmered in a 5-spice stock, cooled and sliced thin before being dressed. This is a unique dish that will have your guests happily crunching away.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • For the pork ears
    • 300g fresh pork ears
    • 1 litre flavorful pork stock
    • 2 sticks cinnamon
    • 5 pieces star anise
    • 1 tablespoon Szechuan peppercorns
    • 1 tablespoon anise seed
    • 1/2 tablespoon cloves
    • For the dressing
    • 5 Thai chillies, red or green, sliced thin
    • 2-3 tablespoons fish sauce
    • 2 tablespoons rice vinegar
    • 1 teaspoon palm sugar
    • 1 lime, juiced
    • For the garnish
    • 1 cucumber sliced into rounds
    • 1 head crunchy lettuce, washed
    • Handful of mint leaves
    • 5 cherry tomatoes, halved

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Begin by preparing the pork ears. Add the ears with the spices to the flavorful pork stock and simmer for at least an hour.
    2. Remove the pork ears and let cool. The ears should have a bronzed outside and a crunchy interior. Slice the ears thinly and place in a bowl.
    3. Next make the dressing. Mix the dressing ingredients together until the palm sugar is dissolved.
    4. Pour the dressing over the sliced pork ears and mix. Check the seasoning and add more dressing components to suit your taste.
    5. Arrange the cucumbers, lettuce leaves, mint and tomatoes on a plate. Place the pork ear salad in the center of the plate and serve.

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