Crispy Pig Ear Strips with Soy and Garlic
Pig ears simmer until their cartilage is tender, then crisp briefly in a pan with soy sauce and garlic.
Pig ears simmer until their cartilage is tender, then crisp briefly in a pan with soy sauce and garlic. This two-stage method gives the slices a soft chew with browned edges. Inspect the ears before cooking, keep raw pork away from ready-to-eat foods, and slice only after they are tender. Add the soy toward the end so it glazes without scorching. Inspect pig ears, trim any loose hair and pat dry; sanitize utensils afterward. Cover with fresh water, onion, bay and peppercorns. Simmer 90 to 120 minutes until the thick cartilage is tender. Lift ears out and cool until safe to handle. Slice into narrow strips. Heat oil in a wide pan and fry slices 5 to 7 minutes, turning until edges brown.
Recipe card
Crispy Pig Ear Strips with Soy and Garlic
Equipment: Deep pot, knife, frying pan
Ingredients
Instructions
Clean
Inspect pig ears, trim any loose hair and pat dry; sanitize utensils afterward.
Simmer
Cover with fresh water, onion, bay and peppercorns. Simmer 90 to 120 minutes until the thick cartilage is tender.
Cool and slice
Lift ears out and cool until safe to handle. Slice into narrow strips.
Crisp
Heat oil in a wide pan and fry slices 5 to 7 minutes, turning until edges brown.
Glaze
Add minced garlic and soy sauce for the last minute; taste before adding salt and serve hot.
How to tell when it is ready
Cartilage yields when pierced and slices develop browned edges.
Tips
- Simmer until the thick part is easy to pierce.
- Dry sliced ears before searing to reduce splatter.
- Use a wide pan so strips brown.
- Add soy at the end to avoid burning.
Troubleshooting
- If chewy, return the ears to simmering liquid until tender.
- If slices steam, work in smaller batches.
Substitutions
- Use tamari instead of soy sauce if suitable.
- Use whole black peppercorns rather than ground pepper in the broth.
Variations
- Add a little chili with the garlic.
- Finish briefly under the grill instead of pan-searing.
Serving suggestions
- Serve warm with sliced cucumbers.
- Pair with a cabbage slaw.
- Offer as a small appetizer.
- Sprinkle with sliced scallions.
Make ahead
Prepare the measured ingredients in advance. Refrigerate within 2 hours and eat within 3 days; reheat thoroughly.
Storage
Refrigerate within 2 hours and eat within 3 days; reheat thoroughly.
Food safety
Handle as raw pork until cooked fully; avoid splashing when cleaning and sanitize surfaces.
Frequently asked questions
Why cook before frying?
Simmering tenderizes the cartilage; the final hot pan browns its edges.
How should I store soy and garlic crispy pig ears?
Refrigerate within 2 hours and eat within 3 days; reheat thoroughly.
Serve warm with sliced cucumbers. Refrigerate within 2 hours and eat within 3 days; reheat thoroughly.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.