Cold Dish Pork Ear 凉拌猪耳 Recipe

Clean and prepare

Rinse the pig ears thoroughly under cold running water. If split, separate the two halves; trim any hair, excess fat or cartilage edges. Pat dry.

Blanch to remove impurities

Place the ears in a pot and cover with 2 liters (2000 ml) of cold water. Add smashed ginger, smashed white part of the green onion, star anise, Sichuan peppercorns, Shaoxing wine and 1 tsp salt. Bring to a rolling boil over high heat. Once boiling, boil for 5 minutes to release scum, then drain and discard the blanching water and aromatics. Rinse the ears and the pot.

Simmer until tender-crisp

Return the ears to the pot and add fresh water to cover (about 1.5–2 liters). Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 40–50 minutes until the ear is tender but still has a firm, slightly crunchy bite (test by slicing a small piece). If you prefer softer texture, simmer up to 60 minutes. Occasionally skim foam if it appears.

Cool and slice

When done, remove ears and immediately plunge into an ice bath (large bowl of ice water) for 5–10 minutes to stop cooking and set the texture. Drain and pat dry. Using a sharp knife, thinly slice the ears crosswise into 2–3 mm (about 1/8 inch) slices. Arrange on a plate or in a bowl to be dressed later.

Make the dressing by combining 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tbsp chili oil, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp white pepper in a small bowl. Taste and adjust seasoning — add more vinegar if you want brighter acidity, more chili oil for heat, or a pinch more sugar to balance. Set aside.

Prepare aromatics: mince the garlic, thinly slice the red chili (remove seeds for less heat), julienne the cucumber, chop cilantro and slice the green onion. Place these in a mixing bowl with the sliced pork ear.

Combine with dressing: Pour the prepared dressing over the sliced pork ear, cucumbers and aromatics. Toss thoroughly so every piece is evenly coated. Let the mixture sit for at least 10–15 minutes at room temperature (or refrigerate up to 30 minutes) to allow flavors to meld.

Just before serving, taste and adjust seasoning (add a pinch of salt, extra vinegar or chili oil if needed). Sprinkle toasted sesame seeds, sliced green onion, chopped cilantro and optional crushed peanuts on top. Drizzle a little extra chili crisp if you like more heat and texture.

Serve cold or at cool room temperature as an appetizer or side dish. Keeps in the refrigerator for up to 2 days in an airtight container; stir before serving.