Sichuan pig ear salad is a traditional Chinese dish doused in a spicy garlic sauce. It’s perfect as a cold appetizer or even packed in school lunches alongside rice or noodles. Don’t skimp on the chili oil in this one!
What do pig ears taste like?
Pig ears are mild in flavor, and eagerly absorb flavor from braises and marinades. More importantly, people eat pig ears for the contrasting textures. The outer texture becomes bouncy and gelatinous while the stripe of cartilage in the center adds crunch. This contrast of textures makes this dish fun to eat and unique from most other cuts of meat. It is critical to properly cook and slice the pig ears to achieve a pleasant taste and texture.
Where to buy pig ears
Pig ears are available in most Chinese or Filipino grocery stores. Many American grocery stores and butchers may also have pig ears, just ask your butcher in case they aren’t on display.
How to cook pig ears
Pig ears can be prepared in a variety of ways like braising, pickling, frying, grilling, or stewing. Many cultures consume pig ears, like Chinese, Okinawan, Filipino, Spanish, Thai, and American Southern cuisines.
This recipe’s method asks you to cook them twice. The first blanch is meant to remove impurities and reduce gamey or unpleasant flavors. The second braise infuses them with warm spices to layer seasoning throughout the dish, not just in the spicy marinade.
Sichuanese traditional pig ears
Sichuanese pig ears are traditionally classified as a cold appetizer salad, also known as liang-cai 涼菜. These cold dishes are served at the beginning of meals and have the advantage of being prepared in advance. The cold temperature is especially important to pig ears’ contrasting bouncy and crispy textures.
Once cooked and dressed, think of Sichuan pig ear salad as no different than any other deli salad. Keep it in an airtight container in the refrigerator for up to 3 days for a quick cold appetizer or lunch protein.
Looking for more recipes that utilize unsung meat cuts? Check out my viral recipe for Fish Head Soup.
Sichuan Style Pig Ears
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.
So useful, thank you !! 😊