Good Luck Braised Pig Ears
by Jefferson Munroe
I first encountered pig ears in this form, thinly sliced and piled under plastic wrap at a Taiwanese restaurant in the college backwater of Allston. Instantly taken by the texture, presentation, and flavor, I couldn’t wait to replicate them at home. Star anise dominates this dish, and if you’re sensitive to such a flavor onslaught feel free to cut back on the anise and increase the seasoning with ginger and cinnamon. Served chilled, this ear dish can be refrigerated for up to a week (for all those times you get a hankering for a bit of luscious crunch in your day).
Ingredients
- 2 pig ears
- 1/3 cup sake
- 6 Tbsp. soy sauce
- 4 Tbsp. sugar
- 1 star anise
- 1 cinnamon stick
- 1 inch-thick ginger thumb, sliced
Jocelyn Filley
Asian-style pig ears with ginger, cinnamon, star anise, and soy sauce.
Following the standard preparation procedure, place the pig ears in a small pot, cover with water and add in all the ingredients. Bring to a boil then reduce the heat and simmer uncovered for two or three hours, until the pig ears are easily pierced with a fork. Remove the ears from the broth, and once they are cool enough to handle, roll tightly and place them inside a rectangular dish that will hold the ears together. Place the dish inside the refrigerator until cool. Once the ears set, remove them from the dish to a cutting board, slice thinly and serve.
