How Chinese Cuisine Prepares Pig Ears: Four Classic Techniques

Pig ears (猪耳朵, zhū ěrduo) are a beloved cold appetizer (liangcai) and drinking snack across China, prized for their unique cartilaginous crunch and gelatinous richness. Here are the four most common preparations:

1. 拌 (Bàn) — Cold-Tossed / "Salad" Style (Most Popular)

Ears are boiled until tender, sliced thin, then tossed with:

• Soy sauce, Chinkiang vinegar, sesame oil
• Garlic, ginger, scallion, cilantro
• Chili oil or Sichuan peppercorn oil (for málà numbing heat)
• Sometimes: peanuts, cucumber, wood ear mushrooms

Served chilled — crunchy, tangy, spicy, aromatic.

2. 红烧 (Hóngshāo) — Red-Braised

Slow-simmered in soy sauce, rock sugar, Shaoxing wine, star anise, cinnamon, ginger until the sauce reduces to a glossy, savory-sweet glaze. Often cooked with pork belly, tofu, or daikon. Served warm or room temp.

3. 炸 (Zhá) — Deep-Fried

Boiled ears dried thoroughly, then deep-fried until puffed and crisp (like chicharrón). Salted or tossed with spiced salt (椒盐, jiāoyán). A beer snack staple.

4. 泡 (Pào) — Pickled

Submerged in brine with vinegar, chili, garlic, spices for days. Results in a tangy, spicy, crunchy pickle — served as a condiment or side with congee/noodles.

Why Pig Ears?

Affordable, high collagen, textural contrast. They embody Chinese culinary philosophy: transform humble parts into deliciousness through technique. Try the cold-tossed version first — it's the gateway.