Chinese: Pig Ear in Chili Oil

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)

Ingredients:

• 3 pig ears
• 1 tablespoon salt
• 2 tablespoons olive oil
• ¼ cup thinly sliced yellow onion
• ¼ cup thinly sliced green peppers
• ¼ cup thinly sliced red peppers
• 2 tablespoons Garlic Ginger Sauce (see master recipe)
• 1 tablespoon rice vinegar
• 2 tablespoons agave nectar
• 2 tablespoons Sichuan Mala Hot Oil (see master recipe), or to taste
• Roasted sesame seeds (for garnish)

Procedure:

1. In a large pot, add the pig ears, salt, and enough water to cover the ears; boil for about 20 minutes
2. Transfer the pig ears to a cutting board; let cool to room temperature
3. Make the dressing: in a saucepan, saute onions in oil until soft
4. Add green and red peppers, saute for another minute; turn off heat
5. Add Garlic Ginger Sauce, rice vinegar, agave nectar; mix thoroughly
6. Stir in Sichuan Mala Hot Oil; taste and adjust for spiciness
7. Cut cooked pig ears into small strips along the gristle; transfer to serving plate
8. Pour dressing on top of the pig ear strips
9. Garnish with toasted sesame seeds (if desired)