Underrated Cuts: Pig Ears

Prepare the blanching liquid by combining 1 L water, 2 scallions, 4 sliced ginger, 4 tbsp Shaoxing wine and 1 tbsp salt; bring to a boil.

Add the pig ears and blanch briefly, then scrape off any scum or hairs and remove the ears.

Prepare the braising liquid by mixing 1 L water (or master stock) with 1½ tsp liquorice root, 4 dried Chinese chilies, 1 tsp coriander seed, 1 bay leaf, 1 cinnamon stick, 2 star anise, 1 black cardamom pod, 1 tbsp Sichuan peppercorns, 3 tbsp rock sugar, 1 tbsp dark soy sauce, 3 tbsp soy sauce and 1 tsp salt; bring to a boil.

Add the blanched pig ears to the braising liquid and simmer for about 1 hour until tender and gelatinous.

Cool the braised ears, chill them to set the texture, then thinly slice.

Make the chili garlic sauce by whisking together 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp Chinese black vinegar, 2 tsp sugar, 1 tsp MSG, 2 finely chopped scallions, 1 tbsp finely chopped cilantro, 8‑10 minced garlic cloves, 2 tbsp chili oil and, if desired, 1 tbsp Sichuan peppercorn oil.

Toss the sliced pig ears with the chili garlic sauce and serve hot, ideally with a bowl of rice.