Pigs’ ear salad

Method

1. Use a knife to scrape any hairs off the pigs’ ears, then rinse the ears under cold water. Put all the cooking liquid ingredients in a saucepan with 750 ml water. Add the pigs’ ears, then invert a plate over the ears to keep them submerged. Slowly bring the mixture to a simmer, then cook over a low heat for about 1¼ hours, or until the ears are tender. Remove from the heat and leave the ears to cool in the liquid. Drain the ears well, reserving the liquid for another use.
2. Meanwhile, to make the dressing, put all the ingredients in a bowl and whisk to dissolve the sugar, adding more vinegar to taste, if desired.
3. Using a large, sharp knife, very finely slice the pigs’ ears widthwise. Combine in a large bowl with the leek, chillies and coriander. Pour the dressing over the salad, toss to coat and serve immediately.