Chinese cuisine

Medium

Braised Pig Ear Stir-Fry

Sliced thinly, the strips have a chewy texture with a bite and are delightfully delicious. Pig ears contain lots of collagen, so they must be braised low and slow, in a liquid, until tender.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 2 hr

COOKING TIME: 0

TOTAL TIME: 2 hr

3 SERVING

Ingredients:

2 lb. Pig's ear
2 oz. Green garlic, cut into 1-inch long pieces
0.33 cup Red chili pepper, shredded
1 tsp. Garlic, minced
1 tbsp. Cooking oil
Braising
2 piece Cinnamon sticks
2 piece Star anise
2 piece Bay leaves
6 piece Ginger slices, to taste
3 stalk Green onion
1 tbsp. Shaoxing wine
0.5 cup Soy sauce
0.5 tbsp. Salt
0.5 tbsp. Rock sugar
0.5 tbsp. Five-spice powder
Stir-fry
0.5 tbsp. Oyster sauce
1 tsp. Maggi seasoning (soy sauce)
0.5 tbsp. Chef John’s signature chili oil
0.5 tsp. Ground cumin, to taste

Directions:

Step 1

Use a torch carefully to remove hair on pig ears.

Step 2

In a cooking pot, boil enough water, and cook pig ears in the boiling water for a few minutes. Then remove from the boiling water. Wash to clean.

Step 3

To braise pig ears: in a large cooking pot, add pig ears, enough water to submerge pig ears, then add all ingredients listed, and bring to a boil. Then, lower the heat and simmer for 90 minutes. Remove from heat.

Step 4

Thinly slice the braised pig ear into bite size pieces.

Step 5

In a large cooking pan over high heat, add all ingredients in this order: red chili, minced garlic, green garlic, sliced braised pig ear, oyster oil, Maggi seasoning sauce, cooking wine, chili oil and cumin. Quickly stir fry until fragrant.

Step 6

Serve hot.