Pig Ears Appetizer
4 servings
210 minutes
Pig Ears Appetizer is a traditional Chinese addition to main dishes, which is present on every festive table of the inhabitants of the Celestial Empire. There are different cooking options depending on the region, mainly this concerns the stage of boiling the ears. The only thing that must be observed in any of the variations is to slowly boil the ears whole and make sure that they are not in hot water longer than usual, otherwise the cartilage will begin to curl and the skin will peel off. In fact , despite its ambiguity, this appetizer turns out very tasty and original.
1
Shave the ears with a disposable razor to get rid of large hairs. Singe with a torch.
2
Place the ears in a pot, cover with cold water, put on high heat, bring to a boil and cook for 20 minutes. Drain the water and rinse the ears. Place the ears back in the pot, cover with cold water, add ginger, onion (leek can be used), and whole Sichuan peppercorns. Simmer on low heat for 3-4 hours.
- Pig's ear: 6 pieces
- Ginger root: 0.5 piece
- Spring onion: 1 bunch
- Sichuan pepper: 4 g
3
Remove the prepared ears, rinse with cold water, let them cool. Cut into small strips along the cartilage.
4
In a large bowl, mix spicy oil, chicken broth, salt, black vinegar, sugar, soy sauce, sesame seeds, and finely chopped greens. Add the ears and mix.
- Chili oil: 4 tablespoons
- Chicken broth: 6 tablespoons
- Salt: 2 teaspoons
- Black rice vinegar (Chinkiang): 2 teaspoons
- Sugar: 2 teaspoons
- Soy sauce: 2 tablespoons
- Toasted sesame seeds: 2 teaspoons
- Cilantro: to taste
- Chili pepper: 1 piece