Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014
Pig’s Ear 6pcs
Olive Oil 10g
Red Pepper 20g
Yellow Pepper 20g
Slow cook the pig’s ear, celery, carrot with water for 4 hours and put in the freezer.
After being frozen, slice the pig ear and make a layer.
For garnish: chop the yellow and red pepper.