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

Name: Salad of brisket, pig’s ear cartilage + green elk
Yield: Serves 6
Cuisine: Chinese
Ingredients: ½ stick celery, roughly chopped; 1 small telegraph cucumber, peeled and cut into thin strips; freshly ground black pepper, to taste; 1 tablespoon chopped flat-leaf parsley leaves; 5 star anise; 10 cloves; ½ cup white wine vinegar; 2 dried bay leaves; ½ teaspoon black peppercorns; 1 large carrot, roughly chopped; 2 sprigs thyme; 6 cups green elk*; 6 golden shallots, finely sliced; 50 g ginger, roughly chopped; 1 stick cinnamon; ½ small stick celery, roughly chopped; 1 small brown onion, roughly chopped; ½ teaspoon yellow mustard seeds; 1 kg corned brisket; salt, to taste; 3 pig’s ears; Dijon Mustard Vinaigrette, to taste; 6 cloves garlic, peeled; 3 tablespoons small salted capers, blanched; 6 cornichons, sliced; 1 large brown onion, roughly chopped; 10 coriander seeds

Preparation info

Serves
6

Difficulty
Complex

Appears in

Wild Weed Pie

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

Ingredients

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