Pig Ears with Eggplants

Ingredients:

• 2 pig ears (Pig ears are rich in collagen and become tender with proper cooking while remaining chewy.)

• 225g eggplant (Eggplants are spongy and absorb flavors and oil during cooking.)

• ½ tsp salted fish, minced (Adds a strong, salty, umami flavor.)

• 1 stalk scallion (For garnishing and freshness.)

• ¼ red chili pepper (Adds color and a mild spice for garnishing.)

Seasonings A (For Marinating Pig Ears):

• 600g white marinade (A seasoned brine that softens the pig ears and infuses flavor.)

Seasonings B (For Cooking):

• ¼ tsp soy bean paste (Adds deep, fermented umami flavor.)

• ½ tsp Chu Hau sauce (A rich, savory sauce with hints of sweetness and smokiness.)

• ½ tbsp granulated sugar (Balances the salty and savory flavors.)

• ¼ tbsp chicken powder (Enhances the umami flavor.)

• ¼ tsp Shaoxing wine (Helps tenderize the pig ears and removes any strong odors.)

• 150g broth (A savory liquid base that carries all the flavors.)

• ½ tsp sesame oil (Adds a nutty aroma to the dish.)

• ⅒ tsp pepper (Enhances the dish with a subtle heat.)

Thickening Agent:

• ½ tsp cornstarch + 2 tbsp water (Thickens the sauce to create a smooth, glossy texture.)

Method with Scientific Explanations

Step 1: Prepare and Blanch the Pig Ears

1. Defrost the pig ears if frozen. Burn off any remaining hair with a flame. Wash the pig ears thoroughly to remove dirt.

2. Blanch the pig ears in hot water for 30 minutes (do not cover the pot). Remove and soak in cold water. Marinate the pig ears in Seasonings A (white marinade) for 10 hours. Slice into 1-inch × ½-inch long strips.

   
   

   Why?

3. Blanching softens the pig ears, removes excess fat, and cleans impurities.

4. Leaving the pot uncovered allows oil to evaporate so the ears don’t become greasy, which keeps their chewy, crunchy texture.

5. Marinating allows the pig ears to absorb flavor, while cooling them in cold water firms up the collagen-rich texture.

Step 2: Prepare and Fry the Eggplants

1. Peel the eggplants in a zebra pattern (striped skin). Cut the eggplants into 3-inch sections and then into 6 long strips per piece. Rinse well and pat dry.

2. Soak the eggplants briefly in water, then deep-fry until golden. Remove, drain excess oil, and set aside.

   
   

   Why?

3. Peeling the eggplants in stripes allows them to cook evenly while retaining some structure from the skin.

4. Frying eggplants works because they are spongy and absorb oil, which gives them a silky texture. Frying also browns the natural sugars through the Maillard reaction.

Step 3: Cook the Pig Ears and Eggplants

1. Heat a wok. Add a small amount of oil and sauté the salted fish until fragrant. Add the soy bean paste, Chu Hau sauce, eggplants, and pig ears.

2. Pour in the Shaoxing wine to deglaze the wok (this lifts any flavorful bits stuck to the surface). Add the broth and remaining seasonings.

3. Simmer over low heat until the broth is reduced to ¼ of its original volume. Add the cornstarch slurry (thickening agent) and stir until the sauce becomes thick and glossy.

   
   

   Why?

4. Shaoxing wine tenderizes the meat and enhances flavor.

5. Reducing the broth concentrates the flavors.

6. Cornstarch thickens the sauce by absorbing water and forming a gel, which gives the dish a smooth, glossy coating.

Step 4: Serve and Garnish

1. Transfer the cooked pig ears and eggplants to a preheated clay pot.

2. Garnish with shredded scallions and red chili peppers.

   
   

   Why?

3. Preheating the clay pot keeps the dish hot for serving and makes the food sizzle, which enhances its aroma and presentation.

4. Garnishing with scallions and chili peppers adds color, freshness, and a mild spicy kick.

The Science Behind the Dish

1. Blanching the Pig Ears:Blanching removes impurities and prepares the pig ears for marination. Collagen in the ears begins to soften and tenderize when cooked.

2. Oil Absorption in Eggplants:Eggplants are spongy because of their porous structure, which soaks up oil and becomes creamy during frying.

3. Thickening the Sauce:Cornstarch creates a gel-like texture when heated in water, which makes the sauce cling to the pig ears and eggplants.

4. Flavor Concentration:Reducing the broth evaporates excess water, leaving behind a more concentrated, flavorful sauce.

Tips for Success

• Do Not Cover When Blanching: Uncovered pots allow oil and moisture to escape, preventing greasy pig ears.

• Drain Fried Eggplants: Removing excess oil keeps the dish from being too heavy.

• Use Low Heat for Simmering: Slow cooking ensures all the flavors meld together without overcooking the ingredients.