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Huu Muu Thawt (Chinese Pig Ears)
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Huu Muu Thawt (Chinese Pig Ears)

2 Hours 30 Minutes
2 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 pounds pig ears
1 ounce rock candy
1/3 cup thin soy sauce
1/4 cup Chinese celery
2 Tbsp lemongrass sliced
2 Tbsp dark soy sauce
1 Tbsp cilantro root
1 Tbsp galangal sliced
Black pepper
Bay leaves
Pandanus
Star Anise
Cinnamon
Kosher salt as needed
Vegetable oil for deep frying
Sweet black Chinese vinegar, for serving
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Let's Make It
1
Add 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 with 3 cups of water. Quickly bring to boil then immediately to a simmer. Cook pig ears until soft 45 min to an hour, then transfer to cooling rack to dry out, discard stock.
2
Once dried out snip pig ears into 1 inch strips with kitchen scissors.
3
Heat oil to 325 degrees F in large saute pan. Deep fry until crispy about 3 min. Serve with sweet black vinegar as dipping sauce.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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