Tianma Layered Pig Ear
A cold appetizer with a crisp texture and a balanced savory–salty flavor, made by braising pork ear, pressing it until firm, then slicing.
Ingredients
Pig ear (washed in warm water, skin scraped clean, ear root removed, blanched)
to taste
Refined salt
to taste
Baijiu
to taste
Five-spice powder
to taste
Red braising liquid
to taste
Soy sauce
to taste
Bay leaves
to taste
Scallion
to taste
Ginger
to taste
Instructions
1
Step 1
Wash the pig ear in warm water, scrape the skin clean, cut off the ear root, and blanch it for later use.
2
Step 2
Place the pig ear in a pot and add the red braising liquid, refined salt, baijiu, five-spice powder, soy sauce, bay leaves, scallion, and ginger. Braise until fully cooked, then remove and stack into a tray. Pour a small amount of the braising liquid over it and press down with a heavy object to compact.
3
Step 3
Once cooled, slice the pig ear into thin pieces, arrange on a plate, and serve.
