Scrape and clean the pig ear thoroughly. Place it in a pot, cover with water, add a pinch of salt and a piece of smashed ginger. Boil until cooked, then remove and slice thinly.

Slice the fermented pork roll and pork sausage into bite-sized pieces. Crush garlic, chili, and squeeze lime juice; mix with sugar and fermented anchovy sauce. Heat a little cooking oil with a pinch of chili powder, then mix into the sauce.