Braised pig ears, a beloved delicacy in Chinese cuisine, are prized for their tender yet slightly chewy texture and rich, savory flavor. Mastering this dish at home is simple with the right steps and ingredients. Here’s a detailed guide to perfect braised pig ears.
Ingredients: 2 pig ears (cleaned and trimmed), 5 slices of ginger, 3 scallions (tied), 2 star anise, 1 cinnamon stick, 2 bay leaves, 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, salt to taste, and enough water to cover.
Steps:
1. Prep: Boil pig ears in boiling water for 3 minutes to remove impurities. Drain and rinse.
2. Sauté: Heat oil in a pot, stir-fry ginger, scallions, and spices until fragrant.
3. Braise: Add pig ears, soy sauces, wine, sugar, and salt. Pour in water, bring to a boil, then simmer on low heat for 1.5–2 hours until fork-tender.
4. Finish: Turn off heat and let steep for 30 minutes to deepen flavor. Cool, slice, and serve chilled or at room temperature with a dipping sauce of garlic, chili, and vinegar.
Tips: For extra crunch, briefly blanch ears in ice water after braising. Adjust spices to preference—some add Sichuan peppercorns for a numbing kick. Enjoy this flavorful snack as an appetizer or side dish!
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