2 ways to make delicious braised pig ears with pepper and pickled mustard greens that anyone can do

Prepare and Boil Pig Ears

When you buy pig ears, use a knife to scrape off the hair around the ears and any dirt inside the pig’s ear.

Rub the pig ears with lemon, then soak them in a bowl of cold water and rinse with clean water.

Place a pot of water on the stove, add 1/2 crushed ginger, and 1/2 teaspoon of salt.

When the water boils, drop the cleaned pig ears in and boil briefly for about 10 minutes.

After that, take the pig ears out and immediately place them in a bowl of ice water to make them crunchier.

Finally, remove them and cut into bite-sized pieces about 1/2 finger length.

Marinate the Pig Ears

Put the pig ears in a bowl and add 2 teaspoons of chili sauce, 1/4 teaspoon of coloring sauce, 1/2 teaspoon of monosodium glutamate, 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of minced chili, 1 teaspoon of seasoning powder, 1 tablespoon of chopped green onions, and mix well.

Marinate the pig ears for 10 – 15 minutes to allow them to absorb the seasoning evenly.

Braised pig’s ears

You put a pot on the stove and add 1 tablespoon of cooking oil.

When the oil is hot, add the marinated pig’s ears and stir well.

Braised pig’s ears over low heat until the marinade thickens for about 15 minutes.

Then, add a little ground pepper to the pot and turn off the heat.

Finished product

The dish of braised pig’s ears with pepper is delicious and simple. The pig’s ears are chewy, crispy, and absorb the flavor mixed with the aroma of pepper and chili, best served with hot rice. This dish is also very suitable for entertaining friends on the weekend.

Prepare and boil pig’s ears

First, use salt to rub and clean the pig’s ears to remove dirt. Rinse again with clean water and let it dry. You can make a few cuts on the cleaned pig’s ears and roll them up. Use string to tie them tightly.

Boil a pot of water on the stove and add 1/2 crushed ginger, 1 tablespoon of white wine, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of salt.

Place the tied pig’s ears into the pot and boil for 7 minutes over medium heat. When the ears are done, immediately take them out and place them in the refrigerator for 10 – 15 minutes to shape them nicely.

Prepare other ingredients

Pickled mustard greens cut horizontally about 1/2 finger length.

Pineapple sliced about 1 finger length. Cherry tomatoes washed and drained.

Green onions washed, leaving the onion tops, the green parts cut into pieces about 2 finger lengths. Cilantro washed and chopped finely.

Make the stew sauce

Add 1 teaspoon of seasoning, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 2 tablespoons of soy sauce, 2 cups of hot water into a bowl and stir well to dissolve the seasonings and mix together.

Pork Ear Stew

You put a pan on the stove. Add chopped green onions, pork ears that have been refrigerated and marinated, and stew over medium heat until the sauce thickens to about 1/3 of the original amount.

Then, add the prepared ingredients in order: pineapple, pickled mustard greens, cherry tomatoes, and crushed bird’s eye chili, and stir all the ingredients together.

Continue to stew until the sauce thickens, then turn off the heat and add chopped green onions and finely chopped cilantro to finish.

Final Product

You place the pork ears on a cutting board and slice them into bite-sized pieces. Then, serve the stewed vegetables on a plate with the pork ears on top, and it’s ready to enjoy.

The pork ears are crunchy and chewy, absorbing flavors that blend with the sourness and freshness of the pickled mustard greens and the mild heat of the chili. Serve immediately with hot rice for the perfect taste.