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Sichuan Style Pig Ears

5 from 3 votes
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Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes
Servings: 6

Ingredients

  • 3 pig ears

Blanching Liquid

  • 2 scallions cut into 2 inch segments
  • 4 slices ginger
  • 1/4 cup Shaoxing substitute other rice cooking wines
  • 4 cups water

Braising Liquid

  • 3 green cardamom pods lightly crushed
  • 1 piece cassia bark subtitute cinnamon
  • 2 star anise
  • 1 black cardamom pod lightly crushed
  • 3 dried red chilies
  • 1 tbsp Sichuan peppercorn
  • 1 tbsp rock sugar substitute granulated sugar
  • 1 tbsp dark soy sauce substitute regular soy
  • 3 tbsp soy sauce
  • 1 tsp kosher salt I use Diamond Crystal brand
  • 4 cups water

Spicy Garlic Sauce

  • 6 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tsp sugar
  • 1 tsp Sichuan peppercorn powder or 1/2 tsp Sichuan peppercorn oil
  • 3 tbsp chili oil
  • 1/4 cup cilantro roughly chopped

Instructions

  • In a pot, combine blanching liquid ingredients: 2 scallions, 4 slices ginger, 1/4 cup Shaoxing wine and 4 cups water (add extra water if necessary so pig ears are completely submerged).
    Bring to a boil and add 3 pig ears. Cook pig ears in the boiling liquid on medium heat for 10 minutes.
    Transfer the pig ears to a bowl and discard the cooking liquid.
  • Rinse out the pot and add braising liquid ingredients: 3 green cardamom pods, 1 piece cassia bark, 2 star anise, 1 black cardamom pod, 3 dried red chilies, 1 tbsp Sichuan peppercorn, 1 tbsp rock sugar, 1 tbsp dark soy sauce, 3 tbsp soy sauce, 1 tsp kosher salt, and 4 cups water. Bring to a boil over high heat.
    In the meantime, rinse pig ears under running water and use your hands to scrub off any scum. Remove any hairs with tweezers.
  • Once the braising liquid is boiling, place pig ears back in the pot. Reduce heat to low and simmer for 40 minutes. Add water as needed to ensure pig ears are submerged.
  • Prepare an ice bath (equal parts ice and water) in a large bowl for the pig ears to cool after cooking. After 40 minutes, place pig ears in ice bath until completely cool. Pig ears are easiest to cut when cold and firm so keep in the fridge or in an ice bath before slicing.
    Transfer pig ears to a cutting board and pat dry with a towel. Slice pig ears as thinly as possible into long strips. Each strip should have a stripe of white cartilege visible in the center.
  • In a large mixing bowl, combine spicy garlic sauce ingredients: 6 cloves garlic, 3 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sugar, 1 tsp Sichuan peppercorn powder, 3 tbsp chili oil, and half of the cilantro.
    Add thinly sliced pig ears and toss to coat well. Serve cold topped with remaining cilantro.
    Store extra in an airtight container in the refrigerator for up to 3 days.