"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Red-Braised Pig’s Ear Recipe

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This recipe for Red-Braised Pig’s Ear, by , is from IDC Fundrasing Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patompong Pongrattanaman
Added: Wednesday, September 30, 2009

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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