Pig ears are usually served as an appetizer or side dish in many Chinese dinners. It can have a crunchy texture from the cartilage. I love it soft and very gelatinous. This reminds me of a favourite dish called Kway Chap. It’s flat rice noodles. It is served in a light soy broth with side dishes like soy egg, tau pok (fried beancurd), pig’s intestines, fatty pork, pig ears, salted mustard green and some other side dishes. This dish makes me miss Singapore, the hawker centers and supper after clubbing.
The ears did have a smell. So make sure that it is washed thoroughly. I also used a disposable shaver for the hair. Use a blow torch to clean up areas that are more difficult to reach. If you don’t have a blow torch, maybe tweezers? There is nothing squirmish about handling the ears. It feels just like a ear.
- 4 pig ears, properly prepped
- 500ml water
- 125ml light soy
- 100ml mirin
- 300ml shao xin wine
- 20g of palm sugar
- 15g ginger
- 1 cinnamon stick
- 2 star anise
- Clean the ear and remove the hair with shaver and/or blow torch
- Add all the seasoning and spices into the water with the pig ears into a pot. Bring it to a slow boil, turn down the heat and allow it to simmer for about 5 hours
- Thinly slice the pig ears and serve. Save the stock
We had 2 ears for dinner with very simply cooked egg and bean omelette with hot and steamy rice.
We had leftovers for lunch the next day. It was gently heated up, thinly sliced and served with chilli oil. The leftover stock is saved for another very special dish. Will share very soon.
Simple, delicious and pleasurable because it provoked good memories. The importance of food and memories are interrelated. This is especially so when as we get older and even more so when living away from home or family.
What do you think? Do you think that food provokes memories?