1. Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain. 2. While waiting for the pork ears to drain, you can prepare the vegetables to be used for this recipe. Start by slicing the cucumber into shreds. Put the cucumber in a bowl then add quarter a teaspoon of salt. Set it aside and wait for it to release its liquid. 3. Bring another batch of water to a boil. Once the water boils, add the bean sprouts into the boiling water then cook until it has softened, about 3 minutes. Remove from water then drain. 4. In the same pot of boiling water, add the tofu then cook for about 2 minutes. Remove the tofu from water then drain. Pat dry the tofu using a paper towel to remove excess liquid. Then, cut it into about 1-centimeter cubes. 5. Once the cucumber releases liquid, squeeze it out to take more liquid using your hands. 6. In a bowl, combine the peanut butter, miso paste, brown sugar and salt then mix well. Slowly add the vinegar. Do not pour everything at once. Add a little at a time then mix well as you add vinegar. Mix until the consistency becomes smooth. 7. In a large bowl, mix the pork ears, cucumber, bean sprouts and peanut sauce then mix well. Add the tofu then carefully mix until all ingredients are well combined then you can serve. ---------------------------------------------------------------------------
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Ingredients
