Recipe courtesy of Whiskey Soda Lounge

Huu Muu Thawt

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 1 hr 15 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. 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. 
  2. Once dried out, snip the ears into 1-inch strips using kitchen scissors. 
  3. 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. 
  4. Serve with sweet black Chinese vinegar as a dipping sauce.

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