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1. Bring to a boil enough water to cover and add PIG EARS. Boil for about 10 minutes, then pour out.
2. Slice GINGER thin.
3. 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 per ear.
4. Crush GARLIC and chop small.
5. Mix all Sauce Items.
6. Dust the Pig Ears completely but very lightly with rice flour (or they'll stick hard to the wok and pull apart).
7. 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.
8. 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).
9. 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 Rice Vinegar.