I was going to take a picture, but then I walked away for a bit and Schmoops ATE it all.

This is a common Chinese cold dish, traditionally served as an appetizer or side, and can be braised in the same sauce as the pig hock dish, if you take it out of the slow cooker at around three hours (half the time as the other dish requires). For those that have never had pig’s ear, the texture is somewhat crunchy in the middle from the cartilage, and has a fatty skin layer on both sides. But you wouldn’t ever eat pig’s ear whole, you’d slice it up into thin ribbons and marinate it with good stuff.

Chinese Cold Marinated Pig's Ear
Recipe type: Appetizer, Side
Prep time: 
Cook time: 
Total time: 
Traditional Chinese cold dish.
  • Some amount of pig's ear, rinsed, 3 of them serves two people as a side dish
  • Braising Liquid
  • 4 parts shao xing rice cooking wine
  • 3 parts light soy sauce
  • 2 parts brown sugar
  • 1 part water or chicken broth
  • 1 star anise and per 2 cups of liquid
  • 1 cinnamon stick per 4 cups of liquid
  • 2 tsp Si Chuan peppercorns, preferably, or regular peppercorns per 4 cups liquid
  • Marinade, per every 3 ears
  • 1 tsp Chinese chili oil or sesame oil, or a combination
  • ½ tsp sugar
  • 1 tsp minced garlic
  • 1 tbsp sliced scallions
  • 1 tbsp cilantro
  1. Parboil the pig's ear for 20 minutes to remove impurities.
  2. Place in slow cooker and make enough braising liquid to cover completely.
  3. Slow cook on high for 3 hours.
  4. Cool and cut into thin ribbons 2 inches long.
  5. Combine with marinade ingredients and chill.
Some places braise the pig's ear in a much lighter sauce (without much soy), and add soy sauce and Chinese black vinegar to the marinade.