Recipe Ingredient
- 1 pair pig's ears
- Sauce
- 3cm cinnamon stick
- 1 star anise
- 4 cloves
- 1 whole nutmeg, cracked. Break off a quarter for use. (Keep the rest for use later, sealed in a zipper log bag)
- 2 cloves garlic, crushed
- 2 stalks spring onions
- 6-7 tbsp good quality light soy sauce
- 3 tbsp dark soy sauce
- 1/4 tsp salt
- 1-2 tbsp sugar or to taste
- 1/2 tsp pepper
- 1 tbsp sesame oil
- Enough water
- Thickening
- 1 tbsp corn flour mixed with 1 tbsp water
Instructions
- To clean the pig's ears, scrape the skin with a knife under running tap water until it is completely clean. Add 1 tablespoon salt to a big bowl of water. Put in the pig´s ears and wash thoroughly until it is perfectly clean. Remove and wash again.
- Combine all sauce ingredients in a saucepan. Put in the pig's ears and enough water to cover. Bring to a boil, remove any scum that surfaces, then reduce heat and simmer until pig´s ears turn just tender. Remove and cool, then cut into slices. Return the cut slices to the gravy. Add thickening. Serve with chilli garlic sauce and cucumber slices.
