Recipe courtesy of Whiskey Soda Lounge
Huu Muu Thawt
- Level: Intermediate
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
Ingredients
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
1 tablespoon cilantro root, crushed
1 tablespoon galangal, sliced
One 1-inch piece cinnamon stick
Kosher salt, as needed
Vegetable oil, for deep-frying
Sweet black Chinese vinegar, for serving
Directions
- 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.
