Appetizer from Pig's Ears

Ingredients

• Pork Neck 6 pieces
• Grated Ginger Root ½ pieces
• Scallions 1 bunch
• Salt 2 spoons
• Sichuan pepper 0 oz
• Chili Oil 4 spoons
• Chicken Broth 6 teaspoons
• Rice Vinegar for Sushi 2 spoons
• Sugar 2 spoons
• Soy Sauce 2 spoons
• Toasted Sesame 2 spoons
• Cilantro to taste
• Mild Chili Spice 1 piece

Step-by-Step Guide

Step 1

Shave the ears with a disposable razor to remove any coarse hair. Singe with a torch.

Step 2

Place the ears in a pot, cover with cold water, bring to a boil over high heat, and cook for 20 minutes. Drain the water and rinse the ears. Return the ears to the pot, add cold water, ginger, onion (you can use leek), and whole Sichuan peppercorns. Simmer on low heat for 3-4 hours.

Step 3

Remove the cooked ears, rinse them under cold water, and let them cool. Cut into thin strips along the cartilage.

Step 4

In a large bowl, combine the chili oil, chicken broth, salt, black vinegar, sugar, soy sauce, sesame seeds, and finely chopped herbs. Add the ears and mix well.