Stew Pig Ear and Tofu

This recipe combines textured pig ears, crispy tofu, and a flavorful sauce, balancing savory, salty, and umami-rich flavors.

Ingredients and Their Roles

Main Ingredients:

• 2 pig ears (Pig ears are rich in collagen, which softens during cooking and provides a chewy, tender texture.)

• 2 pieces tofu (Tofu absorbs flavors and provides a crispy exterior when fried.)

• 1 stalk scallion, julienne (For garnishing, adding freshness and color.)

• ¼ red chili pepper, julienne (Adds a hint of heat and bright color to the dish.)

Seasonings A (Marinade):

• 600 g white marinade (A pre-made brine that infuses flavor while tenderizing the pig ears.)

Seasonings B (Flavorful Sauce):

• 2 cloves garlic, minced (Garlic provides a bold, savory aroma.)

• ½ tsp shrimp paste (Shrimp paste adds strong umami and fermented flavor.)

• ½ tsp oyster sauce (Gives the sauce a savory, slightly sweet umami taste.)

• ½ tsp light soy sauce (Adds saltiness and depth of flavor.)

• ½ tsp granulated sugar (Balances the salty and umami flavors with a hint of sweetness.)

• ½ tsp chicken powder (Enhances umami taste, making the dish more savory.)

• ¼ tsp sesame oil (Adds a nutty aroma and silky texture to the sauce.)

• ⅒ tsp pepper (Provides subtle heat and spiciness.)

• ¼ tsp Shaoxing wine (A Chinese cooking wine that removes any unwanted odors and adds depth to the dish.)

• 150 g broth (Acts as the liquid base for simmering and combining flavors.)

Thickening Agent:

• ½ tsp cornstarch + 2 tbsp water (Thickens the sauce, making it glossy and clingy.)

Method with Scientific Explanations

Step 1: Prepare and Blanch the Pig Ears

• Defrost the pig ears, burn off any hair, and clean them thoroughly. Blanch the pig ears in hot water for 30 minutes to remove impurities. Marinate with Seasonings A for 10 hours. Slice into 1 inch × ½ inch thick julienne strips.

  
  

  Why?

• Blanching removes impurities and excess fat, ensuring a clean flavor.

• Marinating allows the pig ears to absorb flavors and tenderize the collagen, making them more flavorful and chewy.

Step 2: Prepare the Tofu

• Cut the tofu into 9 cubes and fry until golden on both sides.

  
  

  Why?

• Frying tofu at the right temperature evaporates moisture, creating a crispy exterior while keeping the inside soft. Tofu acts like a sponge, absorbing the sauce later.

Step 3: Cook the Aromatics and Sauce

• Heat the wok. Sauté the minced garlic and shrimp paste until fragrant. Add the pig ears and tofu, then add Shaoxing wine and Seasonings B (soy sauce, oyster sauce, sugar, chicken powder, sesame oil, and broth). Stir well.

  
  

  Why?

• Sautéing garlic and shrimp paste releases their aromatic oils, building a strong base flavor.

• Shaoxing wine evaporates quickly, removing unwanted odors while adding depth.

• Simmering the mixture in broth allows the pig ears and tofu to soak up the sauce.

Step 4: Thicken the Sauce

• Add the cornstarch slurry (½ tsp cornstarch + 2 tbsp water) to the wok. Stir until the sauce thickens and becomes glossy.

  
  

  Why?

• Cornstarch absorbs water and swells when heated, thickening the sauce and allowing it to cling to the pig ears and tofu.

Step 5: Garnish and Serve

• Transfer the dish to a clay pot or serving plate. Garnish with scallions and red chili pepper for color and freshness.

  
  

  Why?

• Fresh garnishes add contrast in texture, color, and a final layer of flavor.

How the Recipe Works

1. Texture and Collagen:

   • Pig ears contain collagen, a protein that becomes soft and chewy when cooked. Proper blanching and marinating ensure tenderness.

2. Flavor Absorption:

   • Both pig ears and tofu absorb the sauce well, making every bite flavorful.

3. Balancing Flavors:

   • Salty (soy sauce, shrimp paste), sweet (sugar), umami (oyster sauce, chicken powder), and tangy (Shaoxing wine) create a balanced and complex flavor profile.

4. Thickening the Sauce:

   • Cornstarch makes the sauce clingy and glossy, ensuring it coats the tofu and pig ears evenly.

Matching Dishes

This dish pairs well with:

• Steamed rice (to soak up the sauce)

• Stir-fried vegetables for added texture and freshness

Tips for Success

1. Adjust Seasoning: If the shrimp paste is too salty, balance it with extra sugar or soy sauce.

2. Control Frying Temperature: Fry tofu over medium heat to ensure it becomes crispy without burning.

3. Thicken Gradually: Add the cornstarch slurry slowly while stirring to prevent lumps.

The Science of Flavor and Texture

• Collagen Softening: Slow cooking tenderizes collagen-rich pig ears.

• Flavor Release: Heat breaks down garlic and shrimp paste, releasing their essential oils.

• Sauce Thickening: Cornstarch absorbs liquid and expands, creating a smooth, clingy texture.