Salad of brisket, pig’s ear cartilage + green elk

Preparation info
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Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

Pigs have been described as the animal you eat from nose to tail, and in my cooking career I certainly have used every part of this animal. Dare I say that at the Bennelong I served a salad made from different parts of the pig, including the testicles? That was the first time I’d cooked with pig’s ear cartilage. It was understandably a difficult dish to describe on the menu, and finally appeared as ‘Salad of Pig’s Bits’. The pig’s ear cartilage in this salad adds a wonderful texture, as it