Pig's Ear Braised with Pickled Mustard Greens

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.