Tai heo ngũ vị hương (Pig’s Ear with Five Spice Powder) Recipe

 

Ingredients

3 Pig’s Ear

Vinegar

Kosher Salt

Lemongrass

Ginger

Chinese Cinnamon Stick

1 Tbsp. White Rice Wine

1 Tbsp. Soy Sauce

1 Tbsp. Sugar

1/2 tsp. Kosher Salt

2 tsp. Five Spice Powder

1 cup Water

1 Chili Pepper

Place 3 Pig’s Ear in a bowl. Add in some Vinegar and some Kosher Salt.  Clean the ears, rinse with water and set aside. 

Boil some water in a pot.  Cut a piece of Ginger into slices.  Cut some Lemongrass.  Place in a bowl and add in 2 Tbsp. Vinegar and 1 tsp. of Kosher Salt.  When the water starts to simmer, add in the Ginger/Lemongrass with the Vinegar/Salt.  Add in the Pig’s Ear. Boil the Pig’s Ear for 7 minutes or until it cooked. 

Remove from the pot and place the Pig’s Ear in cold water. 

Smash about 3 sticks of Lemongrass.  Cut it about 5-6 inches long and place it in a pot.  Add in some Ginger Slices, 1 piece of Chinese Cinnamon Stick and some Green Onions.   

In a small bowl, add in 1 Tbsp. White Rice Wine, 1 Tbsp. Soy Sauce, 1 Tbsp. Sugar, 1/2 tsp. Kosher Salt and 2 tsp. Five Spice Powder. Mix well. 

Roll the Pig’s Ear and tie it with a string. 

Place the Ears in the pot.  Pour in the mixture and 1 cup Water.  Set it on medium heat.  Add in 1 Chili Pepper. Close the lid and let it simmer for 1 hour.  After 1 hour, remove from heat.  Let it cools and put it in the fridge over-night.  

Next day, remove the string. Cut into slices and serve.  Enjoy along with some Dipping Fish Sauce, tomatoes and cucumbers.