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

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