📝 About This Recipe
A cornerstone of traditional Chinese 'Lou Mei' (master stock) cooking, these braised pig's ears are a masterclass in texture and aromatic depth. Slowly simmered in a rich, soy-based liquor infused with star anise and cinnamon, the cartilage transforms into a satisfyingly crunchy snap enveloped by tender, gelatinous skin. Whether served warm as a rich appetizer or chilled and thinly sliced for a refreshing salad, this dish represents the pinnacle of snout-to-tail dining.
🥗 Ingredients
The Star Ingredient
- 2 large Pig's ears (cleaned thoroughly and hairs removed)
Aromatics for Parboiling
- 3 slices Ginger (smashed)
- 2 tablespoons Shaoxing rice wine
- 1 stalk Scallion (knotted)
The Braising Liquid
- 1/2 cup Light soy sauce (for saltiness and depth)
- 2 tablespoons Dark soy sauce (for rich mahogany color)
- 30 grams Rock sugar (provides a glossy sheen)
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 1 teaspoon Sichuan peppercorns
- 3-5 pieces Dried red chilies (optional, for mild heat)
- 4-5 cups Water (enough to fully submerge the ears)
Finishing and Garnish
- 1 teaspoon Toasted sesame oil (drizzled over before serving)
- 1 handful Fresh cilantro (roughly chopped)
- 1 tablespoon Chili oil (optional for serving)
👨🍳 Instructions
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1
Begin by cleaning the pig's ears meticulously. Use a kitchen torch or a disposable razor to remove any stubborn hairs. Scrub the crevices with coarse salt and rinse under cold running water.
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2
Place the ears in a large pot of cold water. Add the parboiling ginger, scallion, and Shaoxing wine. Bring to a boil and let it cook for 5-8 minutes to remove impurities.
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3
Drain the ears and rinse them under cold water until they are firm and clean. Set aside.
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4
In a clean heavy-bottomed pot or Dutch oven, combine the light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried chilies.
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5
Add 4-5 cups of water to the pot and bring the mixture to a boil over medium-high heat. Stir until the rock sugar is fully dissolved.
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6
Gently place the parboiled pig's ears into the braising liquid. Ensure they are completely submerged; if not, add a little more water.
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7
Reduce the heat to low, cover the pot with a lid, and simmer gently. You want a very soft bubble, not a rolling boil.
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8
Cook for 75-90 minutes. Check for doneness by piercing the thickest part of the ear with a chopstick; it should go through with slight resistance.
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9
Once tender, turn off the heat. For the best flavor, let the ears soak in the liquid for at least 1 hour (or up to 4 hours) as they cool.
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10
Remove the ears from the liquid and pat them dry. For the best slicing results, refrigerate them for 2 hours to firm up the gelatin.
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11
Using a very sharp knife, slice the ears into thin, uniform strips (about 1/8 inch thick). The thinner the slice, the better the texture.
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12
Arrange the slices on a platter, drizzle with a little of the strained braising liquid, sesame oil, and chili oil. Garnish generously with cilantro.
💡 Chef's Tips
Cleaning is the most important step; any remaining hair will ruin the mouthfeel of the dish. Use rock sugar instead of granulated sugar to achieve a professional, glossy 'mirror' finish on the skin. Do not overcook the ears; they should remain 'al dente' and crunchy, not mushy or falling apart. Save the braising liquid! It can be strained, frozen, and reused as a 'Master Stock' (Lou Shui) for future batches, becoming more flavorful each time. For an extra flavor punch, toss the sliced ears in a dressing of minced garlic, black vinegar, and sugar just before serving.
🍽️ Serving Suggestions
Serve chilled as a classic Chinese cold appetizer (Liang Cai) alongside a crisp lager or Pilsner. Pair with a bowl of hot, plain congee or steamed jasmine rice to balance the rich, salty flavors. Serve as part of a traditional 'dim sum' spread or a multi-course banquet meal. Mix with thinly sliced cucumbers and toasted peanuts for a refreshing and crunchy textured salad. Enjoy as a 'drinking snack' (Jiu Cai) with a glass of bold Baijiu or a neat whiskey.