Chinese Pig Ear Salad – Crispy, Gelatinous, and Seriously Underrated

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Chinese Pig Ear Salad – Crispy, Gelatinous, and Seriously Underrated

If you’ve never cooked pig ears, this Chinese pig ear salad is the perfect place to start. Pig ears are one of the most underrated cuts of pork: they’re incredibly affordable, packed with collagen, and when prepared properly, they transform into something rich, bouncy, crunchy, and unbelievably satisfying. This recipe slowly braises the pig ears until tender, then chills and slices them thin before tossing them in a punchy, garlicky, spicy dressing. The result? A dish that’s refreshing, savory, spicy, and texturally addictive.

This salad makes an amazing cold appetizer, a drinking snack, or a side dish to accompany rice and other Chinese mains.

Why Pig Ears Deserve More Love

Pig ears are often overlooked in Western cooking, but in Chinese cuisine they’re celebrated for their unique texture and deep porky flavor. They’re:

✔ High in collagen, giving them a naturally gelatinous bite
✔ Budget-friendly, making them great for home cooking
✔ Perfect for braising, soaking up sauce and aromatics beautifully

Because pig ears contain a lot of connective tissue, they thrive with slow cooking. Braising softens everything into a luxurious, jelly-like bite while keeping that signature crunch from the cartilage. Once chilled and sliced, they’re perfect for tossing in bold flavors like soy sauce, chili oil, vinegar, and garlic.

Chinese Pig Ear Salad Recipe

 Ingredients

Pig Ears

  • 3–4 pig ears

Blanching Liquid

  • 1 L water
  • 2 stalks scallion
  • 4 slices ginger
  • 4 tbsp Shaoxing wine
  • 1 tbsp salt

Braising Liquid

  • 1 L water (or master stock)
  • 1/2 tsp liquorice root
  • 4 dried Chinese chilies
  • 1 tsp coriander seed
  • 1 bay leaf
  • 1 stick cinnamon
  • 2 star anise
  • 1 black cardamom pod
  • 1 tbsp Sichuan peppercorns
  • 3 tbsp rock sugar
  • 1 tbsp dark soy sauce
  • 3 tbsp soy sauce
  • 1 tsp salt

Chili Garlic Sauce

  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp Chinese black vinegar
  • 2 tsp sugar
  • 1 tsp MSG
  • 2 stalks scallion, finely chopped
  • 8–10 cloves garlic, minced
  • 2 tbsp chili oil

Step-by-Step Instructions

 Step 1: Blanch the Pig Ears

  1. Add all blanching ingredients to a pot and bring to a boil.
  2. Add pig ears and blanch 8–10 minutes.
  3. Remove pig ears, discard liquid, scrape off any hairs or scum, and rinse under cold water.

Step 2: Braise

  1. Combine braising ingredients in a pot and bring to a boil.
  2. Add pig ears, reduce to a simmer, and cook for about 60 minutes until tender.
  3. Transfer pig ears to an ice bath for 10–15 minutes to firm up.
  4. Optional but highly recommended: cool the braising liquid and store the pig ears in it overnight in the fridge for deeper flavor.

Step 3: Slice & Dress

  1. Slice pig ears into thin long strips.
  2. Mix all chili garlic sauce ingredients in a bowl.
  3. Toss pig ears in the sauce.
  4. Serve chilled!

They store beautifully in the fridge for 5–7 days.