Spicy Stir-fried Pig Ears
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I’ve been cooking spicy stir-fried pig ears for years whenever I want a crunchy, chewy snack that pairs perfectly with beer or a bowl of plain rice. This dish uses pre-cooked, thinly sliced pig ears tossed in a punchy mix of garlic, ginger, chilies, soy, vinegar and a touch of sugar — quick to finish in a hot wok and deeply flavorful thanks to contrast in textures and bold seasoning. If you like fast, bold small plates, you might also enjoy 3-Ingredient Sweet & Spicy Crock Pot Meatballs for a different kind of party bite.
Why you’ll love this dish
Pig ears are a textural delight — crisp at the edges, gelatinous where the cartilage remains, and remarkably absorbent of spicy, savory sauces. Home cooks choose this recipe because it’s:
- Fast: uses pre-cooked ears and finishes in minutes in a hot pan.
- Budget-friendly: pig ears are economical and yield a lot of flavor.
- Flexible: adjust chili, vinegar, and sugar to suit your palate.
- Authentic-feeling: common in Chinese street food and home kitchens for their bold flavors.
“Crunchy, spicy, and oddly addictive — this has become my go-to appetizer when friends drop by. The vinegar cuts through the richness perfectly.” — a repeat customer
Preparing Spicy Stir-fried Pig Ears
Step-by-step overview: start with properly cleaned and pre-cooked pig ears sliced thin. Heat oil until shimmering, quickly toast aromatics (Sichuan peppercorns, dried chilies), then add garlic, ginger, and the white parts of scallion to build flavor. Toss in the pig ears, add soy, rice wine, vinegar and sugar; finish with a cornstarch slurry for glossy coating and the green scallion tops for freshness. Total active cook time: about 6–8 minutes.
What you’ll need
- 1 pound pig ears, cleaned and pre-cooked, sliced into thin strips (Ensure they are thoroughly cleaned.)
- 2–3 cloves garlic, minced
- 1 inch piece of ginger, minced
- 3–4 scallions, thinly sliced (separate white and green parts)
- 2–3 dried red chilies, chopped (Adjust based on heat preference.)
- 1–2 fresh red chilies, thinly sliced (optional) (Add for extra heat.)
- 1 teaspoon Sichuan peppercorns (optional) (Adds an extra layer of flavor.)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing rice wine (optional)
- 1 tablespoon sugar (Adjust to taste.)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (Prepare the slurry for thickening.)
- Cooking oil, to taste (neutral oil with high smoke point)
Notes and substitutions: use tamari or low-sodium soy if watching salt. Swap rice vinegar for black vinegar for a deeper, tangier finish. If you want a smoky note, briefly char the sliced ears on a hot griddle before stir-frying. For inspiration on different protein-led small plates and timing, see Authentic Louisiana-Style Chicken and Sausage Gumbo.
Step-by-step instructions
- Prep: Pat sliced pig ears dry. Mix soy, rice vinegar, Shaoxing wine (if using), and sugar in a small bowl. Prepare cornstarch slurry and set aside.
- Heat wok/pan: Add 2 tablespoons oil and heat until shimmering over medium-high heat.
- Bloom spices: Add Sichuan peppercorns and dried chilies. Stir 20–30 seconds until fragrant — careful not to burn.
- Aromatics: Add minced garlic, ginger and the white parts of the scallions. Stir 30–40 seconds until aromatic.
- Add pig ears: Increase heat to high and add the sliced pig ears. Toss constantly so the ears heat through and pick up oil and aromatics, about 2–3 minutes.
- Sauce: Pour in the soy-vinegar-sugar mixture and Shaoxing wine. Stir to coat and let the liquid reduce slightly, 1–2 minutes.
- Thicken: Stir the cornstarch slurry and add it to the wok. Toss quickly until sauce becomes glossy and clings to the ears, about 30 seconds.
- Finish: Turn off heat and toss in the green parts of the scallions and fresh sliced red chilies (if using). Adjust seasoning and serve immediately.
Cook’s note: keep the wok very hot so the ears sear slightly instead of stewing. That preserves the best chew/crisp contrast.
Best ways to enjoy it
Serve the ears hot or warm. Ideas:
- As a bar snack with cold beer or baijiu.
- Over steamed rice for a textured main with plain sides.
- On a platter with pickled vegetables and cold cucumber salad to contrast heat.
- Thinly sliced on top of a noodle bowl or as part of a cold appetizer plate.
Plating tip: fan the strips over a bed of shredded cabbage or sliced cucumber and finish with a sprinkle of toasted sesame seeds and a few cilantro leaves.
How to store & freeze
- Refrigerate: Place cooled leftovers in an airtight container and refrigerate up to 3–4 days. Reheat in a skillet over medium heat, adding a splash of water if dry.
- Freeze: You can freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Food safety: Because pig ears are rich in connective tissue, keep them refrigerated promptly (within 2 hours). Reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Slice thinly: thinner strips warm through faster and soak up more sauce.
- Dry before tossing: excess moisture makes the pan steam instead of sear.
- Control heat: if chilies brown too fast, drop heat briefly — burnt chilies turn bitter.
- Make-ahead: toss pre-sliced ears in sauce and refrigerate up to 24 hours; finish in the wok before serving. For timing tricks when making several dishes for a party, see Authentic Louisiana-Style Chicken and Sausage Gumbo.
Creative twists
- Mala pig ears: boost Sichuan peppercorns and add a spoonful of chili oil for numbing spice.
- Cold salad (凉拌猪耳): chill the cooked ears and toss with sesame oil, soy, vinegar, minced garlic and cilantro for a refreshing cold appetizer.
- BBQ-style: brush with hoisin + honey and quickly char under high heat for a caramelized glaze.
- Vegetarian swap: mimic the texture using thinly sliced king oyster mushrooms or seitan with the same sauce.
FAQ
Can I use raw pig ears and cook them from scratch?
Yes, but raw pig ears need long simmering (1.5–3 hours) to break down connective tissue. After fully cooked and tenderized, cool and slice thinly before stir-frying. Always ensure they’re cooked through and tender.
How spicy will this be, and how can I reduce heat?
Spice level depends on dried chilies and fresh chiles. Reduce dried chilies to 1 or omit fresh chilies. Remove seeds and membranes from fresh chilies to lower heat. Use fewer Sichuan peppercorns if you dislike the numbing sensation.
Are pig ears safe to eat and where can I buy them?
Pig ears are edible and commonly consumed in many cuisines. Buy from reputable butchers or Asian markets; look for pre-cleaned, pre-cooked packages if you want to skip long simmering. Always refrigerate promptly and reheat thoroughly.
Can I make this gluten-free?
Yes—substitute soy sauce with tamari or a certified gluten-free soy sauce. Shaoxing wine contains gluten; omit or replace with a splash of dry sherry or extra rice vinegar.
What if I don’t like the chewiness?
Thin-slicing and a short high-heat sear minimize chewy feel. Alternatively, braise ears longer when starting from raw to soften them more, or choose another protein like thin-sliced pork shoulder.
Conclusion
If you want a spicy, texturally interesting plate that comes together fast once the ears are pre-cooked, this stir-fry delivers bold flavors and is terrific for sharing. For another take on spicy pig ear recipes, try the detailed home-style version at Spicy Garlic Pig Ears – Tiffy Cooks. If you’re curious about cold pig ear salads and restaurant-style preparations, this menu item is offered in Long Island City and makes a great reference: Long Island City – A3 Pig Ears Salad 凉拌猪耳 – Silky Kitchen. For techniques on preparing pig ears multiple ways (braised, griddled, etc.), read the thorough breakdown at Pig’s Ears Two Ways Recipe – Serious Eats.
Spicy Stir-Fried Pig Ears
Ingredients
Method
- Pat sliced pig ears dry.
- Mix soy, rice vinegar, Shaoxing wine (if using), and sugar in a small bowl.
- Prepare cornstarch slurry and set aside.
- Add 2 tablespoons oil to a hot wok/pan and heat until shimmering over medium-high heat.
- Add Sichuan peppercorns and dried chilies and stir for 20–30 seconds until fragrant, careful not to burn.
- Add minced garlic, ginger, and the white parts of the scallions. Stir for 30–40 seconds until aromatic.
- Increase heat to high and add the sliced pig ears. Toss constantly for about 2–3 minutes until heated through and coated in oil and aromatics.
- Pour in the soy-vinegar-sugar mixture and Shaoxing wine. Stir to coat and let reduce slightly for 1–2 minutes.
- Stir the cornstarch slurry and add it to the wok. Toss quickly until sauce becomes glossy and clings to the ears, about 30 seconds.
- Turn off heat and toss in the green parts of the scallions and fresh sliced red chilies (if using). Adjust seasoning and serve immediately.
