Top 11 Pig Ear Dishes and Easy Homemade Recipes - Mytour.vn

If you're looking to add a healthy and flavorful dish to your family meal, try making Lotus Stem and Pig Ear Salad. The tangy-sweet taste combined with the crispy texture of both pig ears and lotus stems makes for a delightful dish.

Ingredients:

• 400g pig ears
• 300g lotus stems
• 100g carrots
• 100g cucumber
• 50g Vietnamese coriander
• 50ml fish sauce
• 100g sugar
• 1 tbsp chili sauce
• 1 tbsp minced garlic
• 1 tbsp minced chili
• 1 tbsp fried onions
• 10g peanuts
• 200g fried crackers
• 4 shallots
• 20g lemongrass
• 10g salt
• 1 lime
• 1 tbsp calamondin juice

Instructions:

• First, clean the pig ears, then cook them with a bit of salt, 20g lemongrass, and 4 shallots to remove any unpleasant odor. After boiling, transfer the pig ears to ice water to maintain their firmness and slice them thinly.
• For the lotus stems, choose small, firm stalks. After washing, cut them into small 4-5cm pieces and split them in half. Soak them in a bowl of water mixed with 2 tsp salt and a slice of lime to prevent browning, then refrigerate for about 30 minutes. Afterward, squeeze out the excess water.
• Cut the carrots and cucumber into thin strips, making sure to remove the soft core of the cucumber. Add a pinch of salt and let it sit for 5 minutes, then gently squeeze out the water.
• To make the dressing, heat 50ml fish sauce in a pan, add 100g sugar (about 5 tablespoons) and stir until dissolved. Let the mixture cool, then add 1 tbsp chili sauce, 1 tbsp calamondin juice, and 1 tbsp minced garlic and chili. Mix well.
• Combine all the ingredients in a large bowl, pour over the fish sauce mixture, and toss gently. Garnish with peanuts and fried onions, and serve with crispy shrimp crackers for a crunchy, refreshing dish.

Have you ever tried using guava in a salad? If not, you shouldn't miss out on Guava and Pig Ear Salad, a dish that not only offers a great balance of protein, vitamins, and fiber but is also great for your skin due to the high collagen content in pig ears. If you're looking to lose weight while keeping your skin glowing, this deliciously tangy and crunchy salad is the perfect choice!

Ingredients:

• 1 fresh guava
• 1/2 carrot
• 1 pig ear
• 1 piece of ginger
• 1/2 tsp minced garlic
• 1/2 tsp minced chili
• 2 tbsp sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 30g peanuts
• 2 sprigs Vietnamese coriander
• 2 sprigs mint
• 2 tbsp vinegar
• 1/3 tsp salt

Instructions:

• Start by washing the guava, removing the seeds, and slicing it thinly. Peel and clean the carrot, then julienne it into thin strips.
• Wash the mint and Vietnamese coriander leaves.
• Clean the pig ear using vinegar and half of the ginger. Then, boil it with 1/3 tsp salt and 1 liter of water. Once cooked, remove the pig ear, let it cool, and slice it thinly.
• To make the dressing, combine 2 tbsp sugar, 1 tbsp fish sauce, and 1 tbsp lime juice in a bowl. Stir until the sugar dissolves, then add the minced garlic and chili.
• In a bowl, combine the pig ear, guava, and carrot. Add the dressing and toss gently to ensure all ingredients are well-coated.
• Crush the roasted peanuts and mix them into the salad.
• Plate the salad, then chop the mint and Vietnamese coriander finely and sprinkle them on top. Toss the salad one last time and it's ready to serve.

Pig Ear Rolls with Wood Ear Mushrooms is not only an easy dish to make, but it is also visually appealing, tempting anyone to dig in. Here’s a simple guide to help you successfully prepare and beautifully present this dish.

Ingredients:

• Pig ears
• Wood ear mushrooms
• Shallots, lemongrass, pepper
• Oyster sauce, soy sauce, fish sauce, salt, sugar

Instructions:

• Clean the pig ears and rub them with salt, trimming off excess meat to leave just the ear portion. Soak the wood ear mushrooms in hot water, clean them, and remove the stems.
• Lay the soaked wood ear mushrooms over the pig ears and top with the trimmed pig ear meat. Roll the pig ears tightly and secure them with string.
• Place the pig ear rolls in a pot of water and boil them. Once done, rinse them in clean water. Then, return the pig ears to the pot with seasoning: a little salt, pepper, smashed shallots, lemongrass, oyster sauce, and soy sauce. Ensure the water covers two-thirds of the pig ear rolls.
• Once the water boils, taste the broth and adjust the seasoning until the pig ears have a rich flavor. Boil for about 30 minutes, then turn off the heat. Let the rolls cool before slicing and plating them.

When it comes to Western cuisine, we can't forget the iconic Braised Pig Ear with Coconut Water. Despite its simple preparation, this dish is full of flavor and eye-catching with vibrant colors. Cooking with coconut water enhances the natural sweetness and aromatic richness, making it perfect with steamed rice or baguette.

Ingredients:

• 1 pig ear
• 1 pig snout
• 1 coconut
• 1 garlic clove, 1 shallot
• A few ripe calamondins (or lime)
• Cooking oil
• 1 tablespoon fish sauce, 1 teaspoon salt, 2 teaspoons seasoning powder
• 1 tablespoon sugar, ½ teaspoon pepper, 1 tablespoon soy sauce
• 1 teaspoon five-spice powder

Instructions:

• Select a pig ear that is not too thick and has a white color. Clean it with salt and vinegar, then soak it in salted water. Cut the calamondins in half and rub them on the pig ear and snout to remove any odors. After cleaning, set it aside to drain.
• Peel and finely chop the garlic and shallots.
• Next, cut the pig ear and snout into large pieces. Mix them with fish sauce, salt, seasoning powder, sugar, pepper, soy sauce, and five-spice powder. Let them marinate for 30 minutes to absorb the flavors.
• Heat a pan and add 1 tablespoon of oil, then fry the pig ear and snout pieces lightly on medium heat.
• Afterward, cut open a coconut, extract the water, and pour it into the pan to cover the meat. Braise until the coconut water thickens and coats the pig ears.
• Once the pig ears are golden and tender, turn off the heat, sprinkle with ½ teaspoon of pepper, stir well, and let it cool. Slice before serving.

The Braised Pig Ear with Coconut Water dish has an incredibly appetizing color, and the coconut water adds a fresh sweetness that enhances the rich flavors. It’s fantastic when served with hot rice. Add a side of fresh vegetables like cucumber, tomato, herbs, and lettuce for a well-rounded meal that your family will love.

The versatility of pig ear is truly remarkable. It pairs wonderfully with a variety of ingredients, not only complementing them but also enhancing the flavors. One perfect example is the Pig Ear with Water Spinach Salad, which is surprisingly delicious. Who would have thought that combining water spinach with pig ear would create such a tasty dish?

Ingredients:

• 1-2 bunches of water spinach (to your preference)
• 100-150g pig ear
• Roasted peanuts
• Sugar, lime, garlic, chili, seasoning powder

Instructions:

• Wash the water spinach thoroughly, remove the leaves, and rinse it under running water. Then, briefly boil the water spinach, ensuring it doesn't become too soft. Remove it from the pot and immediately immerse it in a bowl of ice water for 5-10 minutes to preserve its green color and crunch. Drain well.
• Boil the pig ear until it’s tender, then slice it into thin, long pieces. Roast the peanuts, remove their skins, and crush them. Mince the garlic and finely chop the chili.
• For the dressing, mix 2 tablespoons of sugar, the juice of one lime, 1 teaspoon of seasoning powder, minced garlic, and chopped chili. Stir until the sugar dissolves.
• In a large bowl, combine the water spinach and pig ear, then pour the dressing over them. Toss well and let it sit for 10 minutes for the flavors to meld. Serve the salad on a plate and sprinkle the crushed peanuts on top. Your dish is ready to enjoy!

Pig Ear Stir-Fry is a popular dish originating from Chinese cuisine, loved by many in Vietnam for its unique flavor that surpasses other ingredients. Pig Ear and Tongue Stir-Fry can be enjoyed as a snack or served with rice or baguettes.

Ingredients:

• 2 pig ears
• 1 pig tongue
• 500 ml fresh coconut water
• 5g ginger
• 5g lemongrass
• 15g chopped shallots
• 15g chopped garlic
• 5g seasoning powder
• 30g sugar
• 3g pepper
• 5g five-spice powder
• 30g oyster sauce
• 50g soy sauce
• 1 tablespoon cooking oil

Instructions:

• Clean the pig ears and tongue, then boil them for about 30 minutes in 2 liters of water with 5g of lemongrass, 5g of ginger, and 10ml of vinegar. Once boiled, remove them and soak in ice water to make them crispy.
• Cut the pig ears and tongue into smaller pieces, then marinate them with 15g chopped shallots, 15g chopped garlic, 5g seasoning powder, 30g sugar, 3g pepper, 5g five-spice powder, 30g oyster sauce, 50g soy sauce, and 1 tablespoon of cooking oil. Mix well and let it marinate for about 30 minutes.
• To cook the stir-fry, heat a pan, quickly stir-fry the pig ear and tongue with the marinated spices. Add 500ml of fresh coconut water, enough to cover the ingredients, and cook until the water reduces and the meat turns a golden brown color.
• Remove the stir-fry from the pan and slice it into bite-sized pieces. Then return it to the pan and stir to coat the meat with the sauce even more. The dish is now ready to serve!
• This pig ear stir-fry can be served with rice or used as a filling for baguettes. The crunchy pig ear and tongue soaked in savory sauce, paired with pickled vegetables, makes for an irresistible meal.

Next on the list is the delicious Thai-Style Pig Ear in Sauce, a fantastic dish perfect for snacking, and a favorite "beer snack" for many. This Thai-inspired pig ear recipe features a harmonious balance of sour, spicy, salty, and sweet flavors that not only tantalize the taste buds but also pair perfectly with cold beer.

Ingredients:

• 400g pig ear
• 30g ginger
• 215ml vinegar
• 200g carrot
• 300g green papaya
• 250g sugar
• 100ml fish sauce
• 120g tamarind
• 20g garlic
• 30g shallots
• 10g Korean chili powder
• 90g fresh chili
• 50g lime

Instructions:

• Clean the 400g of pig ear thoroughly and boil it with 30g ginger and 15ml vinegar for about 10 minutes until tender. Once done, immediately transfer the pig ear to cold water to firm it up and slice it thinly.
• In a separate pot, bring 200ml vinegar and 150g sugar to a boil, then let it cool. Add 300g shredded green papaya, 200g carrot, 20g chopped garlic, and 20g chopped shallots. Let them marinate for about 30 minutes to create a sweet and sour mix to accompany the dish.
• To make the tamarind paste, mix 120g of tamarind with 200ml hot water, mash it to extract the juice, and strain it to keep the tamarind extract.
• For the Thai sauce, mix 100ml fish sauce, the tamarind extract, 100g sugar, 10g Korean chili powder, 20g red chili, and 20g green chili (chopped) in a pot. Stir well and bring it to a boil before turning off the heat.
• To serve, mix the sliced pig ear, marinated papaya, and carrot, 50g lime, 50g green chili, and the Thai sauce together. Your delicious Thai-Style Pig Ear is ready to enjoy!

The Sweet and Sour Pickled Pig Ear is crispy, flavorful, and not overwhelming, making it a perfect snack. It's an ideal dish for gatherings, especially when paired with fresh herbs and rice paper, creating a delightful wrap that will impress your guests.

Ingredients:

• 600g pig ear
• 50g carrot
• 50g daikon radish
• 180g Maggi soy sauce
• 15g ginger
• 15g lemongrass
• 15g green onion
• 20g onion
• 20g shallots
• 20g garlic
• 50g brown sugar
• 20g chili
• 40ml vinegar

Instructions:

• Boil the pig ears with 15g lemongrass, 15g ginger, 15g green onion, and 2 teaspoons of vinegar for 20-30 minutes until tender. Then, transfer the pig ears into cold water to cool. Once cooled, slice them into bite-sized pieces.
• Mix 100ml warm water with 40g brown sugar and 40ml vinegar, stirring until dissolved. Add 180g Maggi soy sauce and mix well. Taste for a balanced sweet, sour, and salty flavor. Then, add 20g chopped onion, 20g chopped shallots, 20g chopped garlic, and 20g chopped chili to the sauce, stirring well.
• Prepare the pickled vegetables: thinly slice 50g daikon radish and 50g carrot. Slice 50g cucumber into 0.5cm rounds after removing the seeds. Massage the three vegetables with 3g salt and 30g sugar, then let them sit for 15 minutes to absorb the flavors.
• Layer the pig ear slices and pickled vegetables in a jar, pour the soy sauce mixture over them, and let it marinate for a day before serving.

The Pig Ear Rolls in Fish Sauce we present here is a creative twist on the traditional recipe. The pig ears are rolled up and marinated in a rich fish sauce, not only enhancing the flavor but also adding a visually appealing touch to your meal. This dish is sure to impress your family with its delightful presentation and taste.

Ingredients:

• 2 pig ears
• 200ml fish sauce
• 10g ginger
• 20g salt
• 30ml white wine
• 5 kaffir lime leaves
• 5g lemongrass
• 100ml vinegar
• 200g sugar
• 5g garlic
• 5g chili pepper
• 5g black pepper

Instructions:

• Prepare the pig ears: clean the pig ears by scraping off any hair, then wash with 5g crushed ginger, 20g salt, and 20ml white wine. Rub the ears thoroughly to remove any impurities and rinse with clean water.
• Once cleaned, roll the pig ears starting from the tip and secure them tightly with kitchen twine. Boil water in a pot, then blanch the pig ear rolls for 3 minutes to further clean them.
• Next, prepare another pot of water, adding 5 kaffir lime leaves, 5g sliced ginger, and 5g chopped lemongrass. Bring the mixture to a boil and cook the pig ear rolls for 15 minutes. After boiling, transfer them to an ice bath to cool completely. This helps preserve the crunchiness of the pig ear skin and prevents discoloration.
• For the marinade, combine 200ml water, 200ml fish sauce, 100ml vinegar, and 200g sugar in a pot. Stir well and bring to a boil. Skim off any foam and remove from heat to cool completely.
• Prepare a clean glass jar and place the rolled pig ears inside. Add sliced garlic, chili, and black pepper for extra flavor. Then, pour the cooled marinade over the pig ears, using a piece of mesh to keep the pig ears submerged. Seal the jar and refrigerate. Let it marinate for 1-2 days before serving.

You've probably heard of the famous pickled chicken feet with lemongrass and calamondin, but have you ever tried pickled pig ears with lemongrass and calamondin? This delicious and unique dish uses easily available ingredients, and the result is just as mouthwatering. So why not give it a try with this simple recipe below?

Ingredients:

• 2 pig ears
• 10 calamondin fruits
• 6 kaffir lime leaves
• 5 garlic cloves
• 5 chili peppers
• 1 onion
• 5 stalks lemongrass
• 1 onion
• 1/2 ginger (small root)
• 6 tablespoons rice vinegar
• 6 tablespoons sugar
• 1 1/2 teaspoons salt

Instructions:

• Start by cleaning the pig ears thoroughly, scraping off any hair and washing them. Slice the onion in half and cut a few slices of ginger. Add them to the pot with the pig ears and boil for 20 minutes until tender. Afterward, transfer the pig ears into ice-cold water to cool and rinse them once more before slicing into thin pieces.
• Slice the garlic, chili peppers, onion, kaffir lime leaves, and ginger into thin strips. Crush the lemongrass stalks and slice the calamondin fruits.
• Prepare the pickling solution by combining 1 liter of cooled boiled water with 6 tablespoons of rice vinegar, 6 tablespoons of sugar, and 1 1/2 teaspoons of salt. Stir until the sugar and salt dissolve completely.
• Use a clean glass jar for pickling. Start by placing the pig ears at the bottom, followed by layering all the sliced ingredients on top. Finally, pour the pickling liquid over the top, making sure the pig ears are completely submerged.
• Seal the jar and refrigerate. Let the pig ears marinate for 3-5 days before serving. To ensure the ears remain submerged, use a bamboo stick or a small fork to keep them under the brine. Enjoy your pickled pig ears with lemongrass and calamondin!

Crispy and chewy pig ears stir-fried with lemongrass and chili create a delightful dish that will win over anyone at the first bite. Perfect for weekend gatherings, enjoying this dish with family and a cold beer is simply the best. Follow along to learn how to make this Stir-fried Pig Ears with Lemongrass and Chili recipe that's sure to impress.

Ingredients:

• 600g pig ears
• 2 horn-shaped chilies
• 5 regular chilies
• 6 stalks lemongrass
• 10g ginger
• 2 cloves garlic
• 15g chili powder
• 3g five-spice powder
• 50ml fish sauce
• 50g sugar
• 1/2 teaspoon salt
• 50ml white wine

Instructions:

• Start by cleaning the pig ears. Place them in a pot of water, add 2 stalks of lemongrass and a small piece of ginger, and boil for 20 minutes until the pig ears are tender. Once cooked, transfer the pig ears to an ice-cold water bath. Let them cool completely before draining and drying them off.
• Slice the pig ears into thin, bite-sized pieces.
• For the stir-fry, mince 2 stalks of lemongrass, while slicing the remaining stalks. Mince the garlic and slice the 2 horn-shaped chilies. Heat 2 tablespoons of oil in a pan. Add the minced lemongrass, garlic, and horn chilies and sauté until fragrant. Then, add 50ml of fish sauce and 50g of sugar, stirring gently to dissolve the sugar.
• Add 5 chopped regular chilies, 15g of chili powder, and 3g of five-spice powder to the pan. Stir everything together and bring to a boil.
• Once the sauce is boiling, add the sliced pig ears to the pan. Stir the pig ears to coat them evenly with the sauce. Continue stir-frying for an additional 2 minutes for the flavors to meld, then turn off the heat.

Now you have your Stir-fried Pig Ears with Lemongrass and Chili. The dish is aromatic, flavorful, and the pig ears are crispy yet tender, a perfect treat to enjoy with loved ones.