Serving
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Pig Ear Snacks
Cambodia

Serves
Effort:
Sched:
DoAhead:
4 app
**
1-3/4 hr  
Best
This interesting snack/appetizer is gelatinous and chewy on the outside and crunchy on the inside. It'll be a sure hit with broad spectrum porkophiles - but it's quite sweet so serve with a tart dip like Tik Marij or Chili Vinegar Sauce or plain Rice Vinegar.




1
1
2
2
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1
1
1/4
1
1/2
1/4
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#
in
cl
T
---
c
T
t
T
t
t
---
Pig Ears (1)
Ginger fresh
Garlic
Lard or Oil (2)
-- Sauce
Coconut Milk
Sugar
Salt
Soy Sauce
5 Spice Powder (3)
Pepper, black
----------------
  1. Bring to a boil enough water to cover very well (the ears will curl some) and add PIG EARS. Boil for about 10 minutes, then pour out into the sink.
  2. Slice GINGER thin.
  3. Bring to a boil enough water to cover pig ears, add Ginger and Pig Ears. Simmer 45 minutes, then drain, keeping only the ears. Cut the ears into large pieces, about three per ear.
  4. Crush GARLIC and chop small.
  5. Mix all Sauce Items.
  6. Dust the Pig Ears completely but very lightly with rice flour (or they'll stick hard to the wok and pull apart - less so with lard than with oil).
  7. Heat OIL in a wok, make sure the sides are well oiled and stir in the Garlic and Pig Ear Pieces. Fry stirring and tumbling the ears until the Garlic is golden.
  8. Stir in Sauce mix and continue to cook over reduced heat until the liquid thickens and begins to caramelize. Tumble the pig ears frequently. When the oil has separated and you start getting a few lumps of the coating floating free from the ears - that's when to pull the ears (leaving the oil behind).
  9. Drain the ears and cool them thoroughly (they will become much less sticky). Slice into 1/4 inch wide strips for serving. Serve at room temperature with a tart dip like Tik Marij or Chili Vinegar Sauce or plain Rice Vinegar.
NOTES:
  1. Pig Ears:   You won't find these in supermarkets, except maybe in Chicago, but they are common in the meat sections of markets serving a Latin American, Eastern European or East / Southeast Asian community. For details see our Pig Ears page. No, there is no substitute, not even close.
  2. Lard:   Lard is the traditional frying medium through Thailand and much of China, as well as Hungary and Poland. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats they told us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. If you still don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil for richer flavor.
  3. Five Spice Powder:   This is a standard East and Southeast Asian ingredient, variously made. It is available commercially, but our recipe Five Spice Powder is the most official version.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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