Crispy, savory, and undeniably addictive – Thai sauce pig ears are a culinary adventure you won't want to miss. This unexpectedly delightful dish transcends typical expectations, transforming humble pig ears into a crunchy, flavorful snack or appetizer that's perfect for sharing (or not!). The unique blend of sweet, spicy, and tangy Thai flavors elevates this simple ingredient to new heights, creating a texture and taste sensation that's both satisfying and surprisingly refined. Forget everything you thought you knew about pig ears; this recipe is a game-changer.
This recipe guides you through the process of achieving perfectly crispy pig ears, infused with the vibrant essence of authentic Thai flavors. We'll cover everything from proper cleaning and preparation to mastering the perfect balance of sweet chili sauce, fish sauce, garlic, and other aromatic ingredients. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Bowl
- Razor blade
- Knife
- Jars
Ingredients
- Pig ears: 1 kg (3 pig ears)
- Lemongrass
- Chili peppers (non-spicy or spicy)
- Onions
- Ginger
- Young star fruit (or Thai star fruit)
- Sugar (brown sugar): 2 cups
- Fish sauce: 1 cup
- Chili sauce: 1 cup
- Tamarind juice: 1 cup
- Salt: ½ teaspoon
- Korean chili powder: a little (optional)
- Lime juice
Step-by-Step Instructions
Step 1. Prepare the Pig Ears and Sauce
- Wash thoroughly with salt and vinegar. Use a razor blade to scrape off any remaining hair, slime, and dirt.
- In a pot, combine brown sugar, fish sauce, chili sauce, and tamarind juice. Bring to a boil, then simmer until slightly thickened.
- Add salt, Korean chili powder (optional), and lime juice to taste. Simmer for a short time to avoid bitterness from the lime juice.
- In a separate pot, boil the pig ears with water, salt, and half an onion for 20-25 minutes until cooked.
- Transfer the cooked pig ears to a bowl of cold water to cool and prevent discoloration.
- In a bowl, mix the cooled pig ears with salt and sugar to prevent sliminess. Rinse and drain well.
Step 2. Prepare Aromatics and Combine
- Finely chop onions, ginger, chili peppers, star fruit, and slice lemongrass.
- In a large bowl, combine the prepared pig ears, aromatics, and cooled Thai sauce. Mix thoroughly until evenly coated.
Step 3. Chill and Store
- Transfer the mixture into jars and refrigerate. It can be stored for up to a week.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Adjust the amount of lime juice and chili peppers to your preferred level of sourness and spiciness.
- If you can't find star fruit, you can substitute it with young mango or green mango.
- Remove kumquat seeds to prevent bitterness.
- Using brown sugar will give the sauce a more beautiful color.
- This recipe can be easily scaled up or down to suit your needs.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 100-150g
- Protein: 100-120g
FAQs
1. Can I use pre-cooked pig ears?
While you can, it's best to start with raw pig ears for optimal crispiness. Pre-cooked ears may become rubbery instead of crispy.
2. How long can I store leftover crispy pig ears?
Store leftovers in an airtight container in the refrigerator for up to 3 days. They'll be best enjoyed within 2 days for optimal crispness.
3. What can I substitute for fish sauce if I don't have any?
Soy sauce can be a suitable substitute, but it will alter the flavor slightly. Consider adding a dash of oyster sauce to enhance the umami flavor.
So there you have it – a surprisingly simple yet incredibly rewarding recipe for crispy Thai sauce pig ears. This dish is perfect for impressing guests or satisfying a late-night craving. Enjoy the satisfying crunch and unforgettable flavor!