Crispy rolled pig ears – a Vietnamese street food staple – offer a unique textural experience and surprisingly addictive flavor. Forget everything you think you know about pig ears; this isn't your grandma's pot roast. We're talking perfectly crisp, delicately seasoned, and intensely flavorful rolls that are both satisfyingly chewy and wonderfully crunchy. These aren't just a snack; they're a culinary adventure, a testament to the ingenuity of Vietnamese cuisine in transforming humble ingredients into something truly special. The savory, slightly sweet, and subtly spicy profile is perfectly balanced, making them irresistible.
This recipe unlocks the secrets to achieving that perfect crispy texture and mouthwatering flavor. We'll guide you through each step, from preparing the pig ears to achieving that signature crispy roll. Ready to embark on this culinary journey and create your own batch of these addictive treats? Let's get started!
Tools Needed
- Pot
- Pan
- Steamer
- Knife
- Cutting board
Ingredients
- Whole pig ears
- Salt
- Diluted vinegar
- Boiling water
- Sliced shallots
- Sliced ginger
- Rock sugar: 30g (or 2 tbsp granulated sugar)
- Water: 1.5 liters
- Seasoning powder: 2 tbsp
- Soy sauce: 3 tbsp
- Annatto powder (or chili powder): 1 tsp
- Garlic cloves: 20g
- Peppercorns: 1 tbsp
- Cooking wine (or white wine): 2 tbsp
- Aluminum foil
- String
Step-by-Step Instructions
Step 1. Prepare the Pig Ears
- Clean pig ears thoroughly with salt and diluted vinegar, scraping off any remaining hair. Rinse multiple times.
- Blanch pig ears in boiling water with salt, shallots, and ginger for 2 minutes. Immediately transfer to cold water to prevent darkening.
Step 2. Simmer and Season
- Caramelize rock sugar in a pan until light brown. Add water and other spices (seasoning powder, soy sauce, annatto powder/chili powder, salt, rock sugar).
- Add pig ears, shallots, garlic, peppercorns, and cooking wine to the pot. Simmer covered over medium heat for 40 minutes, turning pig ears every 5 minutes for even cooking.
Step 3. Roll and Steam
- Once soft, remove pig ears from the pot. Cut some into smaller pieces.
- Place a whole pig ear on aluminum foil, add smaller pieces inside, and tightly roll. Wrap both ends.
- Secure the roll with string. Steam for 10 minutes to heat through and make it stickier. Freeze for an hour.
Step 4. Chill, Slice, and Serve
- Remove from freezer, slice, and serve. Can be eaten alone or with soy sauce, rice, beer, or pickles.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Cook pig ears until very soft for easier rolling and better sticking.
- To preserve for longer, store the rolled pig ears in the refrigerator. Reheat by steaming for 10 minutes before slicing.
Nutrition
- N/A
FAQs
1. Where can I buy pig ears?
Most Asian grocery stores carry pig ears, often found in the fresh meat or butcher section. Some larger supermarkets may also stock them.
2. How do I make sure the pig ears are crispy?
Properly draining and drying the pig ears before frying is key. Ensure the oil is hot enough and fry in batches to avoid overcrowding the pan.
3. Can I store leftover crispy pig ears?
Yes! Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. They may soften slightly when refrigerated.
So there you have it – your own batch of incredibly crispy and flavorful rolled pig ears! Enjoy this unique Vietnamese treat as a snack, appetizer, or even a fun addition to your next party. From now on, you'll never look at pig ears the same way again!