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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Red-Braised Pig’s Ear Recipe

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This recipe for Red-Braised Pig’s Ear is from IDC Fundrasing Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pig’s ears
1/4 cup Shaoxing Rice Wine, or sake
3 Tablespoons dark Chinese soy sauce
2 Tablespoons sugar
1 star anise
1/2 cinnamon stick
Directions:
Directions:
1. 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.
2. 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 2.5 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.
3. Let the ear sit at room-temperature; then chill in the refrigerator until totally solid and cooled.
4. 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.
Number Of Servings:
Number Of Servings:
0
Preparation Time:
Preparation Time:
0

 

 

 

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