Huu Muu Thawt
- 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
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.