How to make crispy and fragrant pig ears rolled with sweet and tender tongue inside

How to prepare pig’s ear rolled tongue

• 1

  Preparing pig’s ear

  First, wash the pig’s ear with water.

  To make the pig’s ear white and remove any odor, add 6 tablespoons of vinegar and 2 tablespoons of salt to a pot of water. Boil the water until it begins to simmer, then add the pig’s ear and tongue and blanch for about 2 minutes.

  After that, prepare a bowl of water and squeeze 1 lemon into it. Remove the pig’s ear and soak it in the prepared water for 15 minutes.

  After soaking, take the pig’s ear out and scrape off any excess skin, then cut off the thick meat at the bottom of the ear into bite-sized pieces.

  

  

  

  
• 2

  Preparation of pig’s tongue

  After blanching the pig’s tongue, rinse it with water to cool it down.

  Next, use a knife to scrape off the white edge and wash it thoroughly with water.

  Trim the fat around the edges. The remaining tongue should be sliced lengthwise so that it does not fall apart when wrapped.

  Tip: If you don’t like using pig’s tongue, you can replace it with pig’s stomach.

  

  

  

  
• 3

  Marinate with spices

  After slicing the meat, you marinate it with spices.

  Add 4 – 5 teaspoons of seasoning and pepper, then massage the meat to ensure the spices are absorbed. Marinate the meat for 15 – 20 minutes to let it soak in evenly.

  

  
• 4

  Roll the pig’s ears

  To roll the pig’s ears, take a sheet of aluminum foil to line the bottom, then place the pig’s ears on top so that they fit tightly together.

  Tip: If you don’t have aluminum foil, you can use banana leaves as a substitute. However, remember to blanch the banana leaves first to make them softer and easier to roll.

  Place the marinated tongue meat in the center. Depending on whether you want a large or small roll, adjust the amount of meat accordingly.

  Next, roll the pig’s ears in the aluminum foil. Use another sheet of aluminum foil to wrap around the outside and twist both ends.

  Use string to tightly tie one end, then wrap it tightly along the roll to secure it as tightly as possible.

  After finishing the roll, cut the string and secure it tightly.

  

  

  

  
• 5

  Boil the rolled pig’s ears

  Place a pot of water on the stove, turn the heat to high to quickly bring the water to a boil, then add the pig’s ears to boil. Boil for about 1 – 2 hours until the pig’s ears are tender.

  Wait until the pig’s ears are cooked, then remove them, let them cool completely, and place them in the refrigerator for 6 – 8 hours.

  Note: Wait for the pig’s ears to cool before placing them in the refrigerator for a few hours to set, then remove the old aluminum foil, replace it with new aluminum foil or food wrap, roll it up, and store it in the refrigerator for another 2 hours to achieve a crispy and chewy texture.

  When ready to serve, take the pig ears from the refrigerator and slice them into bite-sized pieces. Arrange the meat on a plate, and you have an authentic homemade dish of rolled pig ears.

  

  
• 6

  Final Product

  The slices of pig ears are arranged in a circular pattern on the plate like beautiful flowers and are incredibly impressive. The pig ears are crunchy and chewy, dipped in a sour and spicy fish sauce or sweet and sour pickled shallots, making them irresistible.

  This will definitely be a unique and delicious dish that your whole family won’t be able to resist.