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Plate of spicy stir-fried pig ears garnished with herbs and spices

Spicy Stir-Fried Pig Ears

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A crunchy and chewy snack that combines bold flavors with pre-cooked pig ears, making it a quick and flavorful dish perfect for sharing.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Chinese
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 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 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 water Prepare the slurry for thickening.
  • 2 tablespoons cooking oil neutral oil with high smoke point

Method
 

Preparation
  1. Pat sliced pig ears dry.
  2. Mix soy, rice vinegar, Shaoxing wine (if using), and sugar in a small bowl.
  3. Prepare cornstarch slurry and set aside.
Cooking
  1. Add 2 tablespoons oil to a hot wok/pan and heat until shimmering over medium-high heat.
  2. Add Sichuan peppercorns and dried chilies and stir for 20–30 seconds until fragrant, careful not to burn.
  3. Add minced garlic, ginger, and the white parts of the scallions. Stir for 30–40 seconds until aromatic.
  4. 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.
  5. Pour in the soy-vinegar-sugar mixture and Shaoxing wine. Stir to coat and let reduce slightly for 1–2 minutes.
  6. Stir the cornstarch slurry and add it to the wok. Toss quickly until sauce becomes glossy and clings to the ears, about 30 seconds.
  7. Turn off heat and toss in the green parts of the scallions and fresh sliced red chilies (if using). Adjust seasoning and serve immediately.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 16gSaturated Fat: 5gSodium: 800mgFiber: 1gSugar: 6g

Notes

Use tamari or low-sodium soy if watching salt. Swap rice vinegar for black vinegar for a deeper flavor. For a smoky note, briefly char the ears on a hot griddle before stir-frying. Store in the refrigerator for 3-4 days or freeze for up to 2 months.
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