Instructions
Step 1
Make the pig ears: In a large pot, cover the pig ears with cold water. Bring to a boil, skimming any foam that rises to the surface, then turn off the heat and drain. Wipe out the pot and return it to the stove.
Step 2
Transfer the pig ears to a large bowl of ice water. When cool, rinse each ear under cold water, pat dry with paper towels, and use a kitchen torch to burn off any hairs. Return to the pot.
Step 3
To the pot, add the stock, soy sauce, MSG, ginger, Shaoxing, chiles, rock sugar, fennel seeds, Sichuan peppercorns, black and green cardamom, cloves, bay leaves, cinnamon stick, licorice root, star anise, and jalapeño. Bring to a boil, then turn the heat to medium and simmer until tender but slightly chewy, 10–15 minutes. Turn off the heat and set aside until cool, ensuring the ears are fully submerged in the liquid, then refrigerate for 12 hours (or up to 24).
Step 4
Using a spider skimmer, transfer the pig ears to a cutting board, cut crosswise into ¼-inch slices, and transfer to a platter. (Discard the braising liquid and aromatics.)
Step 5
Make the má là seasoning: In a small bowl, stir together the garlic, sugar, chili oil, soy sauce, prickly ash oil, chicken bouillon if desired, and sesame oil. Pour over the sliced pig ears and sprinkle with scallions and cilantro. Serve cold.
-
Make the pig ears: In a large pot, cover the pig ears with cold water. Bring to a boil, skimming any foam that rises to the surface, then turn off the heat and drain. Wipe out the pot and return it to the stove.
-
Transfer the pig ears to a large bowl of ice water. When cool, rinse each ear under cold water, pat dry with paper towels, and use a kitchen torch to burn off any hairs. Return to the pot.
-
To the pot, add the stock, soy sauce, MSG, ginger, Shaoxing, chiles, rock sugar, fennel seeds, Sichuan peppercorns, black and green cardamom, cloves, bay leaves, cinnamon stick, licorice root, star anise, and jalapeño. Bring to a boil, then turn the heat to medium and simmer until tender but slightly chewy, 10–15 minutes. Turn off the heat and set aside until cool, ensuring the ears are fully submerged in the liquid, then refrigerate for 12 hours (or up to 24).
-
Using a spider skimmer, transfer the pig ears to a cutting board, cut crosswise into ¼-inch slices, and transfer to a platter. (Discard the braising liquid and aromatics.)
-
Make the má là seasoning: In a small bowl, stir together the garlic, sugar, chili oil, soy sauce, prickly ash oil, chicken bouillon if desired, and sesame oil. Pour over the sliced pig ears and sprinkle with scallions and cilantro. Serve cold.