Pig's ear salad with carrot, cucumber

00133 PORK EAR IN CARROT SALAD with cucumber and RADISH INGREDIENTS for 4 PEOPLE A pig's ear, one carrot, one onion, one stalk of celery, a clove of garlic, a small bunch garnish (thyme, parsley and bay leaf tied together), star anise, 2 the peel of an orange, a piece of 5 cm of fresh ginger, salt, white pepper.

For the salad: 2 carrots novelle, a cucumber, spring onion, 2 radishes, lemon juice, 2 teaspoons of sesame oil, 1 tablespoon black sesame seeds, salt, pepper.

Keep the pig's ear soaked in cold water for 3/4 hours, changing the water often.

Sgocciolatela, dry and fiammeggiatela on open flame.

Is over with a cloth, put it in a saucepan, cover with plenty of cold water, add two tablespoons of salt and bring to a boil on high flame.

Drain the ear and pass it under running water.

Put it back in the saucepan with plenty of cold water and two tablespoons of coarse salt and bring to a boil again.

Add the carrot, onion and celery, cleaned, poached garlic lospicchio crushed, the bouquet garni, star anise, orange zest, ginger and six grains of peep.

Skim the broth and continue cooking for 1½ hours at low heat.

Let cool in broth, sgocciolatela ear and put it in the refrigerator for a few hours wrapped in plastic wrap.

Cut it into thin strips.

Clean carrots, cucumber, spring onion and radishes and cut them into very thin slices, leaving whole leaves of radish.

Put soaked in ice water for an hour to make them become crunchy.

Drain well and dry them.

When done gently with the strips of pork ear and seasoned with lemon juice, sesame oil, salt and pepper.

Arrange the salad on plates and sprinkle with black sesame seeds.