Chinese Style Pork Ears
⏳ Time
30 minutes + 2 hours
🥕 Ingredients
22
🍽️ Servings
4
Description
This recipe was shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Pork Neck - 4 pieces
- Onion - 1 head
- Ginger - 1.4 oz
- Garlic - 7 cloves
- 9% Vinegar - 1 fl oz
- Vegetable Oil - 1 fl oz
- Cinnamon - 5 pieces
- Star anise - 5 pieces
- Bay leaf - 1 piece
- Soy Sauce - 3 fl oz
- Cilantro - 1 bunch
- Leek - 2 pieces
- Cucumbers - 7.1 oz
- Mild Chili Spice - 1 piece
- Soy Sauce - 0 fl oz
- Sesame Oil - 0 fl oz
- Rice Vinegar for Sushi - 0 fl oz
- Sichuan pepper - 0 fl oz
- Sugar - to taste
- Sodium glutamate - a pinch
- Ground coriander - to taste
- Salt - to taste
Step by Step guide
Step 1
Use a torch to singe the pig ears to remove any hairs.
Step 2
Peel the onion and chop it coarsely. Wash the ginger and slice it into large pieces without peeling. Cut 6 cloves of garlic in half. Rinse the leek (1 piece) and slice it into thick rings, including the green part.
Step 3
In a large pot, bring 5 liters of water to a boil and add vinegar. Blanch the ears in the vinegar water for 30–40 seconds, then remove them from the water.
Step 4
In a clean pot, heat vegetable oil and sauté the vegetables until golden brown.
Step 5
Pour 5 liters of water into the pot, add dark soy sauce, and bring to a boil.
Step 6
Use a kitchen torch to lightly char the cinnamon, star anise, and bay leaves to release their aromas. Add them to the boiling marinade, along with the pig ears. Reduce the heat and simmer gently for 2 to 2.5 hours.
Step 7
About 20 minutes before it's done, tear cilantro into the pot, reserving a couple of sprigs for garnish.
Step 8
Place the finished ears on parchment paper to let them cool completely and dry.
Step 9
Slice the white part of the leek and the cucumbers into thin matchsticks, and the chili into thin rings.
Step 10
Cut off the ear flaps from the ears, as they are tough and not suitable for this recipe. Slice the ears into thin strips.
Step 11
In a large bowl, combine the ears with cucumber, leeks, and chili.
Step 12
Add rice vinegar, soy sauce, sesame oil, chili oil, finely chopped garlic, sugar, monosodium glutamate, salt, and ground coriander. Mix everything well and let it sit for 10–15 minutes.
Step 13
Transfer the ears to a plate, garnish with cilantro leaves, and serve.
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