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Pig Ear Snacks
This interesting snack/appetizer is gelatinous and chewy on the outside and
crunchy on the inside. It'll be a sure hit with broad spectrum porkophiles -
but it's quite sweet so serve with a tart dip like
Tik Marij or
Chili Vinegar Sauce or plain Rice
Pig Ears (1)
Lard or Oil (2)
5 Spice Powder (3)
- Bring to a boil enough water to cover very well (the ears will
curl some) and add PIG EARS. Boil
for about 10 minutes, then pour out into the sink.
- Slice GINGER thin.
- Bring to a boil enough water to cover pig ears, add Ginger and
Pig Ears. Simmer 45 minutes, then drain,
keeping only the ears. Cut the ears into large pieces, about three
- Crush GARLIC and chop small.
- Mix all Sauce Items.
- Dust the Pig Ears completely but very lightly with rice flour
(or they'll stick hard to the wok and pull apart - less so with lard
than with oil).
- Heat OIL in a wok, make sure the sides are well oiled and stir
in the Garlic and Pig Ear Pieces. Fry stirring and
tumbling the ears until the Garlic is golden.
- Stir in Sauce mix and continue to cook over reduced heat
until the liquid thickens and begins to caramelize. Tumble the pig
ears frequently. When the oil has separated and you start getting a few
lumps of the coating floating free from the ears - that's when to pull
the ears (leaving the oil behind).
- Drain the ears and cool them thoroughly (they will become much less
sticky). Slice into 1/4 inch wide strips for serving. Serve at room
temperature with a tart dip like
Tik Marij or
Chili Vinegar Sauce or plain
- Pig Ears: You won't find these in
supermarkets, except maybe in Chicago, but they are common in the meat
sections of markets serving a Latin American, Eastern European or East /
Southeast Asian community. For details see our
Pig Ears page. No, there is no
substitute, not even close.
- Lard: Lard is the traditional
frying medium through Thailand and much of China, as well as Hungary
and Poland. The American Heart Association so villainized it Americans
are afraid to use it, but it's not nearly as dangerous as the trans
fats they told us to use instead. It has a better health profile
than butter, and is now increasingly used by top chefs. For details
see our Lard page. If you still
don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil
for richer flavor.
- Five Spice Powder: This is a standard
East and Southeast Asian ingredient, variously made. It is available
commercially, but our recipe Five Spice
Powder is the most official version.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch
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