Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Bodega's pork and octopus salad


"Textural heaven," say Elvis Abrahanowicz and Ben Milgate. 

You'll need

3 pig’s ears, trimmed, hair removed, rinsed in cold water (see note) 80 gm (1/3 cup) fine sea salt 1 octopus (about 700gm), cleaned Vegetable oil, for deep-frying ¼ Savoy cabbage, finely sliced on a mandolin 4 radishes, thinly sliced 2 Granny Smith apples, cut into julienne 50 gm (1/3 cup) toasted pumpkin seeds 1 tbsp toasted black sesame seeds   Tomatillo dressing 80 gm drained canned tomatillos (see note) ¼ pickled jalapeño chilli, plus 2 tsp pickling liquor ½ small garlic clove, peeled 2 tsp sherry vinegar 2 tsp fish sauce 2 tsp extra-virgin olive oil 2 tsp lime juice

Method

  • 01
  • Place pig’s ears in a saucepan with 2 litres cold water and half the salt, bring to a rolling boil, cover with a lid, reduce heat to medium-low and simmer until ears are very tender but still intact; skin and cartilage should break apart when gently pressed (4-5 hours). Drain, pat dry with paper towels, place on a tray and refrigerate until chilled (1-2 hours). Cut into thin strips and refrigerate until required.
  • 02
  • Meanwhile, bring 2 litres water and remaining salt to 80C in a saucepan over low heat, add octopus and poach gently until tender, with skin and flesh still intact (40-50 minutes). Transfer octopus to an iced water bath to chill completely, then drain. Slice head from body and reserve, and remove and discard beak. Slice into individual tentacles, then refrigerate head and tentacles until required.
  • 03
  • For tomatillo dressing, process ingredients in a blender to a fine purée, then refrigerate until required.
  • 04
  • Heat oil in a large saucepan to 175C. Pat pig’s ears dry thoroughly with paper towels then deep-fry in very small batches until brown and crisp (3-5 minutes; be careful, oil will sputter and spit – use a splatter guard if you have one). Remove with a slotted spoon and drain on paper towels.
  • 05
  • Thinly slice octopus tentacles, and halve and cut the head into thin strips. Combine in a bowl with pig’s ears, cabbage, radish, apple, pumpkin seeds and sesame seeds, drizzle with tomatillo dressing, toss to combine and serve.

Pig's ears will need to be ordered ahead from select butchers. Remove hair with a razor or blowtorch. Canned tomatillos are available from select delicatessens, Monterey Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au). 


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

Spanish cider

Featured in

Jul 2016

You might also like...

Layered green salad with buttery croutons and French dressing

recipes

Smoked trout, carrot and beetroot salad

Freekeh, sour cherry and feta salad

recipes

Herb and ginger salad

Santorini salad

recipes

Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

Roast chicken salad with celeriac, radicchio and pink grapefruit

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×