Chinese cuisine

Easy

Layered Pig’s Ear Terrine

Pig ear may sound like a wired ingredient to many of you. However, it is one of the favorite ingredients for many Chinese people. This appetizer is refreshing and crunchy.

Chef John Zhang

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Recipe

PRE TIME: 4 hr

COOKING TIME: 1 hr 30 min

TOTAL TIME: 5 hr 30 min

4 SERVING

Ingredients:

2 lb. Pig's ear
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

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

In a glass container, layer all pig ears in the container one by one neatly. Put a heavy stone(or any heavy object) on top to firmly press down the pig ears for 3 hours at room temperature. Then refrigerate for one hour.

Step 5

Take it out from the refrigerator, turn the glass container upside down, and remove the glass container. Vertical cut the pig ear stack into thin slices.

Step 6

Serve cold.