Huu Muu Thawt

Recipe courtesy Whiskey Soda Lounge
Show: Unique Eats Episode: Portland Weekend
TOTAL TIME: 2 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 1 hr 15 min
YIELD: 4 to 6 servings
LEVEL: Intermediate


  • 2 pounds pig ears
  • 1 ounce rock candy, removed from sticks
  • 1/3 cup thin soy sauce
  • 1/4 cup Chinese celery, stems only, chopped into 1-inch pieces
  • 2 tablespoons lemongrass, sliced
  • 2 tablespoons dark soy sauce
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Add the pig ears, rock candy, thin soy sauce, celery, lemongrass, dark soy sauce, cilantro root, galangal, 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.



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