© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall
1 pig's ears
¼ cup Shaoxing Rice Wine, or sake
3 Tablespoons dark Chinese soy sauce
2 Tablespoons sugar
1 star anise
½ cinnamon stick
Bring a pot of water to boil. Place the pig's ear in the water and par-boil for a few minutes to remove any scum and impurities. Remove the pig's ears from the water and place them into a small pot. Add enough water to cover the ear. Add the wine, soy sauce, sugar, star anise, and cinnamon stick, and bring the pot to a boil. Reduce to a gentle simmer and cook for 2½ hours, occasionally checking to see that the ear is immersed in the water. When done, the ear will be very soft and very dark brown in color. A chopstick should easily pierce through the skin. At the end of the braising, the soy sauce mixture will have been reduced into a syrupy mass, which can be reserved for another use.
Let the ear sit at room-temperature; then chill in the refrigerator until totally solid and cooled. Place the ear onto a cutting board and slice lengthwise into slivers. Serve cold. One red-braised ear should easily feed six people as a Chinese-style, cold dish appetizer.