Pig Ear Szechuan Style Recipe
Make Pig Ear Szechuan Style Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prep & Main
Szechuan Sauce & Toss
Finish & Garnish
Method
Prep & Main
- 1
Clean ears
Rinse pork ears under cold water. Using a knife, scrub any hair or debris; if needed, singe briefly over a gas flame to remove fine hairs. Rinse again and pat dry.
- 2
Parboil
Place ears in a large pot and cover with cold water. Bring to a rolling boil and boil for 5 minutes to remove impurities. Drain and discard the blanching water; rinse ears and the pot to remove scum.
- 3
Braise
Return ears to the pot. Add 3 liters fresh water, Shaoxing wine, smashed ginger, smashed scallion whites, star anise, bay leaves, Sichuan peppercorns, light soy, dark soy, rock sugar, and 1 tablespoon kosher salt. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 1 hour to 1 hour 15 minutes, until the cartilage is tender but still has a chew. Skim foam occasionally.
- 4
Cool in braising liquid
Turn off the heat and allow ears to cool in the braising liquid to room temperature (30–45 minutes). This firms texture and concentrates flavor. Remove ears and reserve 120 ml of braising liquid for sauce adjustment if desired.
- 5
Slice ears
Pat ears dry. Using a sharp knife, slice across the ear into 3–4 mm thin strips (or bias-sliced thin rounds) for an attractive texture. Keep slices chilled until ready to toss.
Szechuan Sauce & Toss
- 6
Prepare aromatics
Combine minced garlic, julienned ginger, and white parts of green onions in a bowl.
- 7
Make sauce
In a mixing bowl, whisk together light soy (30 ml), Chinkiang vinegar (25 ml), sesame oil (10 ml), Sichuan chili oil (40 ml), chili crisp (15 g, if using), Sichuan pepper oil (5 ml), sugar (5 g) and reserved 120 ml braising liquid (optional, add gradually) until sugar dissolves. Taste and adjust for salt, acidity and heat. The sauce should be savory, tangy, slightly sweet, and spicy.
- 8
Combine ears and aromatics
Place sliced ears in a large mixing bowl. Add the prepared aromatics (garlic, ginger, scallion whites) and pour the sauce over the ears. Toss thoroughly with clean hands or tongs to coat evenly. Let sit for 5–10 minutes so flavors meld; toss once midway.
- 9
Finish toss
Add sliced green parts of the scallions, chopped cilantro (if using), toasted sesame seeds, crushed peanuts, coarse black pepper and toasted/crushed Sichuan peppercorns. Toss gently to combine. Adjust salt or vinegar to taste. If mixture seems dry, add a touch more chili oil or reserved braising liquid (1–2 tbs).
Finish & Garnish
- 10
Chill or serve at room temperature
For catering service, cover and chill the tossed ears for at least 20 minutes to let flavors marry. Serve chilled or at room temperature as an appetizer or cold platter item.
- 11
Garnish and plate
Transfer to a serving platter. Sprinkle additional toasted sesame seeds, a pinch of chili flakes and the green scallion ribbons for color. Offer extra chili oil and vinegar on the side.
- 12
Storage
Keep refrigerated in an airtight container up to 3 days. Do not freeze; texture will degrade.