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

Asia
China
Starter
Gluten-free

Ingredients

Method