Photograph of the finished Pig's Ear Braised with Pickled Mustard Greens

Vietnam · Tai heo kho cải chua

Pig's Ear Braised with Pickled Mustard Greens

1 hr 40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's ear Pig's ear 1 kg
  • Photograph of Pickled mustard greens Pickled mustard greens 600 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Scrape off any remaining hair from the pig's ears, then blanch them for 5 minutes with ginger and rinse to remove any odor.
  2. 2 Boil the pig's ears for 30 minutes until a toothpick can easily pierce them, then slice them into 5 mm thick slices.
  3. 3 Squeeze out the excess water from the pickled mustard greens and stir-fry them separately for 5 minutes to remove the strong flavor.
  4. 4 Caramelize the sugar, then add the pig ears and stir to coat them, add 150 ml of water and simmer for 20 minutes.
  5. 5 Mix in the pickled mustard greens and simmer for another 10 minutes; the cartilage should still be crispy, so the total simmering time should not exceed 30 minutes.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: cook pig ears under high pressure for 10 minutes, then quickly release the pressure and slice; steps 4-5 continue simmering with the lid open for a total of 30 minutes to keep the cartilage crispy.

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