Forget everything you think you know about pig ears. This isn't your average bar snack. We're talking crispy, flavorful, five-spice rolled pig ears – a surprisingly sophisticated and utterly addictive holiday treat. These aren't just a quirky appetizer; they're a conversation starter, a unique addition to your festive spread, and a delicious way to showcase a humble ingredient transformed into something truly special. The rich, savory notes of the five-spice blend perfectly complement the satisfying crunch, creating an unforgettable textural and flavor experience.
Prepare to be amazed by how easily these elegant rolls come together. This recipe elevates the humble pig ear into a culinary masterpiece, perfect for sharing with friends and family. Ready to transform this often-overlooked ingredient into a star of your holiday table? Then let's dive into the step-by-step process to create these incredible crispy five-spice rolled pig ears.
Tools Needed
- Knife
- Pestle
- String
- Pot
- Food wrap
Ingredients
- Pig ears: 2
- Lemon: 1
- Salt: a little
- Lemongrass: 5 stalks
- Chili peppers: 5
- Ginger: a little
- Purple onion: a little
- Star anise: 4
- Cinnamon: 10 grams
- Cardamom pod: 1
- Peppercorns: 1 spoon
- White wine: a little
- Fresh coconut water: 500 ml
- Other seasonings
- Five-spice powder: 1/2 spoon
- Oyster sauce: 1 spoon
- Soy sauce: 2 spoons
- MSG: 1/2 teaspoon (optional)
Step-by-Step Instructions
Step 1. Prepare and Clean the Pig Ears
- Squeeze lemon and salt onto the pig ears, then scrape clean with a knife, removing any hair. Wash thoroughly.
- Boil the pig ears with lemongrass, ginger and shallots to remove any bad smells.
- Remove from the pot and wash the rolled pig ears again with water.
Step 2. Roll and Simmer the Pig Ears
- Cut the pig ears, removing some meaty parts to make rolling easier. Roll tightly, securing with string.
- Add aromatics to boiling water, then add the rolled pig ears. Add white wine after water boils and simmer for 5 minutes.
- Add coconut water, peppercorns, five-spice powder, oyster sauce, soy sauce, and MSG (optional) to a pot. Add the rolled pig ears and simmer over low heat for 40 minutes, stirring occasionally, ensuring even cooking.
Step 3. Cool, Chill, and Slice
- Remove pig ears and let cool completely. Refrigerate or freeze for at least 2 hours.
- Once cooled, cut the pig ears into slices and serve with salt and pepper, or your preferred dipping sauce.
Step 4. Prepare Aromatics
- Pound lemongrass, slice ginger and shallots.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Choose large, thin pig ears for easier rolling.
- Roll the pig ears tightly to ensure firmness and even cooking.
- Adding white wine after the water boils helps prevent evaporation and enhances flavor.
- Don't cut the pig ears too thin or too thick after cooking.
Nutrition
- Calories: approximately 600-800
- Fat: 50-70g
- Carbs: 15-25g
- Protein: 40-50g
FAQs
1. Where can I buy pig ears?
You can usually find pig ears at Asian markets, butcher shops specializing in ethnic meats, or online retailers. Some larger supermarkets may also carry them.
2. Can I make these ahead of time?
Yes! The rolled pig ears are best enjoyed crispy, so it's recommended to prepare them the day before or even a few days ahead. Store them in an airtight container at room temperature.
So there you have it – crispy, flavorful, and surprisingly elegant five-spice rolled pig ears, perfect for impressing your guests this holiday season. This recipe proves that even the most unexpected ingredients can become culinary stars with a little creativity. Enjoy the compliments and the delicious crunch!