Originally published on Monday, 15th December 2008

 

Stir-Fried Pig’s Ears

Serves 2

Pig’s ears are absurdly cheap and very tasty. Most of the butchers at Borough Market will have a few that you can buy for peanuts. Pig’s ears have a rich, gelatinous texture that is fantastic deep-fried, or simply stir-fried like in this recipe..

When buying pig’s ears, be sure to select ears that look smooth and meaty, avoiding any that look badly torn or have a lot of grazes and gashes on the surface.

Ingredients

2 pig’s ears
2 tbsp rice wine
2 tbsp vegetable oil
3 cloves of garlic, minced
4 spring onions, thinly sliced
3 tbsp soy sauce
1/2 tsp salt
2 dried red chilies, crumbled between your fingers
4 tsp sesame oil

Instructions

Scrub the pig’s ears well with a bristly brush and pull out any wiery hairs with your fingers. Rinse well. Place the ears in a pot and cover with cold water. Add the rice wine and bring to a simmer. Simmer the ears for an hour or until very tender when poked with the tip of a sharp knife. Drain the ears and set aside to cool.

Pat the ears dry with kitchen roll and slice them into thin strips. Heat the oil in a wok over high heat and add the shredded pigs ears.  Stir-fry the ears for 2-3 minutes until they curl up a little and look browned, then add the garlic and spring onion and toss well to mix.

Add the soy sauce, salt, chili and sesame oil and mix well over the heat. Remove the ears and serve immediately..

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Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

 

by JK

In collaboration with Eat Drink Talk