Crispy Rolled Pig Ear and Tongue – a culinary adventure awaits! This Vietnamese street food snack is a surprisingly delightful experience, offering a unique textural contrast between the crisp, crackling exterior and the tender, almost gelatinous interior. Don't let the unusual ingredients intimidate you; the result is a flavorful and addictive treat that's far more sophisticated than it sounds. The combination of earthy pig ear, savory tongue, and aromatic spices creates a truly memorable gustatory journey. Imagine the satisfying crunch with each bite, the rich flavors unfolding on your palate...
Prepare to be amazed as we guide you through the simple yet rewarding process of making this delicious snack at home. This step-by-step guide will walk you through every stage, from preparing the ingredients to achieving that perfect crispy texture. Get ready to impress your friends and family with this authentic Vietnamese delight – let's get cooking!
Tools Needed
- String (bamboo preferred)
- Knife
- Steamer
Ingredients
- Pig ear
- Pig tongue: 1/2
- Pepper
- Fish sauce
- Salt
- Seaweed leaves: 2 layers
- Banana leaves
Step-by-Step Instructions
Step 1. Preparation and Marinating
- Clean one pig ear and tongue. Remove all fat from the ear, leaving only the cartilage and tongue.
- Blanch the ear and tongue with hot water.
- Marinate the ear and tongue with pepper, fish sauce, and salt.
- Optionally, cut the ear into small pieces or slit it to help the marinade penetrate.
Step 2. Rolling and Wrapping
- Roll the ear inside out, then roll the tongue inside the ear to ensure the spices soak in.
- Wrap the rolled ear and tongue tightly with string (bamboo string is recommended). If using string is not preferred, wrap with two layers of seaweed leaves and then banana leaves for a secure wrap that prevents the ingredients from spoiling while steaming.
Step 3. Steaming
- Steam the wrapped ear and tongue for 40 minutes to an hour.
Step 4. Cooling and Serving
- Let the steamed ear and tongue cool.
- Cut and serve.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Using bamboo string is preferable, as nylon strings can affect the flavor.
- Wrapping with seaweed and banana leaves helps retain moisture and flavor during steaming.
- Ensure a tight wrap to prevent flavor loss during cooking.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 10-20g
- Protein: 50-70g
FAQs
1. Where can I buy pig ears and tongue?
Most Asian grocery stores carry pig ears and tongues. You may also find them at some butcher shops specializing in ethnic meats.
2. Can I make this dish without the tongue?
Yes! The recipe is easily adaptable. Just omit the tongue and increase the amount of pig ear to compensate for the reduced volume.
So there you have it – a delicious and surprisingly easy-to-make Crispy Rolled Pig Ear with Tongue. This authentic Vietnamese street food snack is sure to become a new favorite, impressing even the most discerning palates. Enjoy the satisfying crunch and unique flavors of this unforgettable culinary experience!