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醬豬耳朵 – Pig’s Ear with Soy Sauce

Pig’s Ear with Soy Sauce – 醬豬耳朵 – (Jiàng zhū ěr duǒ)


Simple Soy Sauce Pig’s Ear dish, you may serve it on its own or with roughly chopped coriander. A very good appetizer that goes well with alcohol. It’s a sure fire favourite~




Makes one appetizer



Pig’s Ear






Sichuan Pepper

1 tsp

Dry Chilli


Star Anise



1-2 inches


3 or 4

Bay Leaf

1 or 2

Dried Tangerine Peel

1-2 pieces

Dark Soy Sauce

For colouring

Sugar/Rock Sugar

2 tbsp

Five Spice Powder

1/2 tbsp

Cooking Wine

3-4 tbsp

Ginger & Leeks

To taste


Method (The numbers are according to the ones at the original site):


  1. Clean the pig’s ear carefully, after rinsing in clear water place meat in


  1. Add water to the starch, about 1 cm above the starch line, steep for half an hour


  1. Pour out the excess liquid. Be careful not to pour out the starch


  1. Slice the pork into strips


  1. About 2mm thick


  1. Mix the pork strips into the starch


  1. Use your hand to mix the pork strip in with your hand. Drizzle a bit of oil on over the pork and mix again


  1. Chop up the ginger and small onion


  1. Slice up the carrots and bell pepper


  1. In a small bowl place the soy sauce in


  1. Add one capful of vinegar


  1. Add sugar


  1. Add salt


  1. A table spoon of potato starch


  1. Mix everything together with a bit of chopped ginger and onion


  1. Deep fry the pork. Place the pork oil into the oil one by one, otherwise it would stick together


  1. Once the pork has turned a light yellow, remove from oil


  1. Increase the heat and fry the second time to make it crispy


  1. Once the bubbles have decreased and the pork have taken on a bright golden colour, remove quickly


  1. Remove all the oil from the wok, stir fry the chopped ginger and onion


  1. Once everything is nice and fragrant, fry the carrots and bell pepper


  1. Add the fried pork


  1. Pour in the prepared sauce


  1. Stir fry everything until the pork is covered with the sauce


  1. The successful dish should sparkle with the bright sauce, but not dripping wet. The pork should still be crispy under the sauce



The original recipe can be found at, here you can find the Chinese language instructions for your information.


This recipe is mentioned in The Feast, Chapter 95.


Have fun cooking and eating!






Translated by Gumihou from kitchennovel dot com.

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