Sichuan Spicy Pig Ears

Thinly sliced pig ears tossed in a spicy chili oil dressing with soy sauce, vinegar, garlic, and Sichuan peppercorns. A flavorful and crunchy appetizer.

Prep Time

20 minutes

Total Time

2 hours 20 minutes (plus cooling time)

Calories

450 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.74/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2Pig Ears(Cleaned and de-haired)

£3.00

8cupsWater(For boiling)

2slicesGinger(About 1/4 inch thick)

£0.20

2Green Onion(Scallions, cut into 2-inch pieces)

£0.30

2tablespoonsShaoxing Cooking Wine(Can substitute with dry sherry)

£0.75

2tablespoonsSoy Sauce(Regular or light soy sauce)

£0.30

1tablespoonBlack Vinegar(Chinkiang vinegar preferred, rice vinegar can be substituted)

£0.50

2tablespoonsChili Oil(Homemade or store-bought (adjust to taste))

£1.00

3clovesGarlic(Minced)

£0.15

1tablespoonSichuan Peppercorns(Toasted and ground)

£0.40

0.5teaspoonSugar(Optional, balances the flavors)

£0.05

0.5teaspoonSesame Oil

£0.25

to tasteSalt(For boiling the ears)

£0.05

Total Cost

£6.95

£1.74 per serving

Instructions

1.
**Boil the Pig Ears:** Place the pig ears in a large pot and add water, ginger slices, green onion pieces, and Shaoxing cooking wine. Bring to a boil, then reduce heat to low and simmer for about 1.5-2 hours, or until the pig ears are tender but still have some bite. Add salt to the water during the last 30 minutes.
2.
**Cool and Press:** Remove the pig ears from the pot and let them cool slightly. Wrap the ears tightly in plastic wrap or place them in a container and press them down with a heavy object (like a plate with weights on top) for at least 2 hours in the refrigerator. This helps them become firm and easier to slice.
3.
**Prepare Chili Oil (if making from scratch):** Heat about 1/2 cup of neutral oil (vegetable or canola) in a small saucepan over medium heat. Add 1-2 tablespoons of Sichuan peppercorns, 1-2 star anise, a small cinnamon stick, and a bay leaf. Cook until the spices are fragrant and the peppercorns start to sizzle and darken (do not burn). Remove from heat and let cool slightly. Strain the oil to remove the spices. Add dried chili flakes to the infused oil (adjust amount to your spice preference). Let cool completely.
4.
**Make the Dressing:** In a mixing bowl, combine soy sauce, black vinegar, chili oil (homemade or store-bought), minced garlic, ground Sichuan peppercorns, sugar (if using), and sesame oil. Whisk well to combine.
5.
**Slice the Pig Ears:** Remove the chilled pig ears from the refrigerator and unwrap them. Using a sharp knife, thinly slice the ears across the grain into strips about 1/8 inch thick.
6.
**Toss and Serve:** Place the sliced pig ears in the mixing bowl with the dressing. Toss to coat evenly. Serve immediately as a cold appetizer.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (170g)

450 kcal / 1883 kJ

Carbs

2% of RDA

Fat

32g

46% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Toasting the Sichuan peppercorns before grinding enhances their aroma and flavor. Toast them in a dry pan over medium heat for a few minutes until fragrant.

Adjust the amount of chili oil and Sichuan peppercorns to your preferred level of spiciness.

If you don't have time to make chili oil from scratch, use a good-quality store-bought version. Lao Gan Ma brand is a popular choice.

For a more intense Sichuan peppercorn flavor, lightly crush the peppercorns with a mortar and pestle before adding them to the dressing.

Garnish with chopped cilantro or sesame seeds for added flavor and visual appeal.

Pig ears can be prepared a day in advance and stored in the refrigerator. Slice and dress them just before serving to prevent them from becoming soggy.

Cooking Equipment

Large pot

Chef's knife

Cutting board

Mixing bowl

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...