Veal Tongue in Crispy Pork Ear

Ingredients

• Veal tongue 1½ kg
• Pork Neck 30 oz
• Sweet Pepper 0 oz
• Cilantro 0 oz
• Dongpo Sauce 0 fl oz
• Sugar 5 oz
• Salt 0 oz
• Chinese Black Rice Vinegar 0 oz
• Sesame Oil 0 fl oz
• Leek 10 oz
• Ginger 5 oz
• Bay leaf 2 pieces
• Onion 0 oz
• Celery stalk 5 oz
• Soy Sauce 5 fl oz
• Soy Sauce 5 fl oz
• Oyster Mushrooms 5 fl oz
• Black Cumin (Cumin) 0 oz
• Star anise 0 oz

Step-by-Step Guide

Step 1

Thoroughly clean the veal tongue and pig ears.

Step 2

Prepare a dark broth. Pour 10 liters of water into a pot. Add leeks, onions, ginger, celery, soy sauce, oyster sauce, spices, salt, and sugar. Simmer on low heat for two to three hours, then strain through a sieve. In the finished broth, add the ears and tongue, bring to a boil, and simmer on low heat for another two to three hours.

Step 3

Place the prepared ears on a sheet of plastic wrap. Lay the tongue on top. Press the tongue firmly against the ears and start rolling them into a tight log, ensuring that the ears are on the outside and the tongue is inside. Wrap the log in plastic wrap. Refrigerate for about 12 hours.

Step 4

Prepare the sauce: combine diced bell pepper, finely chopped cilantro stems, Dong Gu sauce, dark vinegar, sugar, and sesame oil.

Step 5

Cut the sausage made from ears and tongue into pieces, each weighing 80 grams. Place on a plate and drizzle with sauce.