Add the pig ears, rock candy, thin soy sauce, celery
, lemongrass, dark soy sauce, cilantro
, black pepper, bay leaves
, pandanus, star anise
, cinnamon and salt, to taste, to a medium stock
pot along with 3 cups water. Quickly bring to a boil, and then immediately turn down to a simmer
. Cook the pig ears until soft, 45 minutes to 1 hour, and then transfer to a cooling rack
to dry out in fridge. Discard the stock.
Once dried out, snip the ears into 1-inch strips using kitchen scissors.
Heat oil to 325 degrees F in a large saute pan. Deep-fry the strips, working in batches if necessary, until crispy, about 3 minutes.
Serve with sweet black Chinese vinegar as a dipping sauce.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.