Pumpkin and Pork Ear Salad

In a large pot, bring water to a boil. Add the pork ears and cook for 1 hour, or until tender. Remove from water and let it cool. Once cooled, thinly slice the pork ears.

Preheat the oven to 400°F (200°C). Place the pumpkin slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 30 minutes, or until golden brown and tender. Remove from the oven and let it cool.

In a large bowl, combine the sliced pork ears, roasted pumpkin, red onion, bell pepper, and cilantro.

In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes. Pour the dressing over the salad and toss gently to combine.

Serve the pumpkin and pork ear salad chilled or at room temperature.