Pig Ear And Potato Salad With Ramps

- Cut potatoes into long match sticks and blanch in boiling water for ~1-2 minutes until soft but still slightly crunchy. Rinse with cold water and drain.

- Cut ramps crosswise into ~2 inch pieces, half the thicker stem pieces lengthwise. Slice braised pig ears* into thin slices.

- toss the potato sticks, ramps and pig ear slices with rice vinegar, a splash of soy sauce, a little bit of sesame oil, thin slices of a small hot pepper, and sprinkle some toasted then grounded szechuan peppercorn.

*You can find already braised pig ears sold whole at those Chinatown places with roasted ducks hanging in the window. Or braise your own in a mixture of soy sauce, rice wine, water, a knob of ginger, a few scallions and five spice for ~1 or 1.5 hours. Pig ears don't take on flavor easily, so keep your braising mixture pretty salty and spicy, season your salad accordingly depends on how salty your pig ears are.