Wash the pig’s ear thoroughly and blanch in boiling water for 3–4 minutes. Remove and rinse under cold water.
In a clean pot, add the pig’s ear, ginger, star anise, light soy sauce, dark soy sauce and oyster sauce. Bring to the boil, then reduce the heat and braise for about 45 minutes, until tender.
Remove the pig’s ear from the braising liquid, allow it to cool completely, then slice thinly into strips.
Place the sliced pig’s ear in a mixing bowl with the carrot and cucumber.
In a small bowl, combine the rice vinegar, mala red oil, green Sichuan peppercorn oil and sugar. Mix well to make a dressing.
Pour the dressing over the pig’s ear and vegetables, then toss well to coat evenly.
Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve chilled as an appetiser.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
