Similar Recipes

The Nasty Bits: Deep-Fried Pig's Ears
My favorite preparation for pig's ears is deep-fried to crispy and golden-brown perfection. Here's how to do it.
Pigs' Feet
To make pigs' feet a finger-licking treat, start by braising them in sweet Indonesian soy sauce, then finish on the grill. The result: rich, tender pork with crispy skin.
Crispy Grilled Pig's Tails
Grilled pig's tails give you crispy skin and tender meat that's marbled with just a trace amount of fat. What more could you ask for in a pig part?
Pig's Skin
When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover.
Deep-Fried Pig's Tail
I want to make the case that pigs' tails contain everything desirable in the pig, and in exactly the right proportions. Unlike oxtail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat.
Pork Belly with Bell Peppers and Wood Ear Mushrooms
With only five ingredients, it’s amazing how good this is: Pork Belly with Bell Peppers and Woodear Mushrooms. But I think that has a lot to do with what Chinese cooking is: just a few simple ingredients and amazing results
Chairman Mao's Red Braised Pork Belly - The Woks of Life
Chairman Mao’s Red Braised Pork Belly is a famous Chinese dish with many slight variations. This recipe involves caramelized sugar, spices, and soy sauce, to create an incredibly flavorful pork belly that you'll want to make again and again.
Chinese Fried Ribs with Fermented Red Bean Curd
These incredibly tasty Chinese Fried Ribs (marinated in red bean curd) are a favorite recipe in our family. At parties, we can’t fry them fast enough!
Red Cooked Pork (Hong Shao Rou): Grandma’s Version
We've already posted a Red Cooked Pork (Hong Shao Rou) recipe made by our mom. Today, we come to you with our grandma’s Hing Shao rou - red cooked pork.
Bowl-Steamed Pork Belly
Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.

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Pig's Ears Two Ways

"Searing the ear in my skillet was the most fun I've had with cast iron in a long time." Photographs by Chichi Wang One of the greatest things about working with offal is that you and your butcher will never...

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