Teochew Style Braised Pork Ears (潮州焖猪耳)
潮州焖猪耳 (Teochew Style Braised Pork Ears) is a classic dish in Chaoshan (Teochew) Cuisine, known for its tender and flavorful pork ears braised in a savory and aromatic sauce.
Ingredients
- 4 pork ears, cleaned and trimmed
- 2 slices ginger
- 2 cloves garlic, crushed
- 2 scallions, cut into 2-inch pieces
- 1 star anise
- 2 dried chili peppers
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 4 cups water
Instructions
- In a pot of boiling water, blanch the pork ears for 5 minutes. Remove and rinse under cold water.
- Heat some oil in a wok or pot, and sauté the ginger, garlic, scallions, star anise, and dried chili peppers until fragrant.
- Add the blanched pork ears, Shaoxing wine, soy sauce, dark soy sauce, rock sugar, and water to the wok or pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the pork ears are tender.
- Once done, remove the pork ears from the sauce, slice them into thin pieces, and serve with the braising sauce as a dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 5g
- Protein
- 15g
- Fat
- 18g
Supplies
Pot Wok
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Teochew Style Braised Pork Ears as an appetizer or as part of a multi-course Teochew meal.
Tips & tricks
For a richer flavor, you can braise the pork ears for a longer period of time, up to 3 hours.
Cost
$10