Recipes
Má Là Pig Ears
This Sichuan standby is all about slippery, chewy textures and spicy, tongue-numbing flavors.
- Serves
6–8
- Time
13 hours
To make this má là pig ear recipe, the ears are braised then thinly sliced, their cartilage softening into noodle-like ribbons. The recipe makes a large batch but freezes well, and while the chicken bouillon is optional, it adds a bold umami punch. Shop for Shaoxing jiu, prickly ash oil, rock sugar, and licorice root at Asian markets or online; the same goes for pig ears, which you can also order from your local butcher.
Featured in “That Chewy, Bouncy Texture You Love Has a Name” by Cathy Erway in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204 here.
Ingredients
For the pig ears:
- 2½ lb. pig ears (about 9)
- 4 quarts chicken stock
- ¼ cup plus 2 Tbsp. soy sauce
- 2 Tbsp. plus 1½ tsp. MSG
- 2 Tbsp. thinly sliced fresh ginger
- 2 Tbsp. Shaoxing jiu
- 1 Tbsp. crumbled dried red chiles, such as árbol
- 1 Tbsp. rock sugar
- 1½ tsp. fennel seeds
- ½ tsp. Sichuan peppercorns
- 4 black cardamom pods
- 4 green or white cardamom pods
- 4 cloves
- 2 bay leaves
- 1 small cinnamon stick
- 1 licorice root stick (about 4 in.)
- 1 star anise pod
- ½ small jalapeño, thinly sliced
For the má là seasoning:
- ¼ cup finely chopped garlic
- ¼ cup plus 2 tsp. sugar
- ¼ cup Sichuan chili oil
- ¼ cup soy sauce
- 2 Tbsp. prickly ash oil
- 2 Tbsp. chicken bouillon powder (optional)
- 2 Tbsp. sesame oil
- Thinly sliced scallions and coarsely chopped cilantro, for serving
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Instructions
Step 1
Make the pig ears: In a large pot, cover the pig ears with cold water. Bring to a boil, skimming any foam that rises to the surface, then turn off the heat and drain. Wipe out the pot and return it to the stove.
Step 2
Transfer the pig ears to a large bowl of ice water. When cool, rinse each ear under cold water, pat dry with paper towels, and use a kitchen torch to burn off any hairs. Return to the pot.
Step 3
To the pot, add the stock, soy sauce, MSG, ginger, Shaoxing, chiles, rock sugar, fennel seeds, Sichuan peppercorns, black and green cardamom, cloves, bay leaves, cinnamon stick, licorice root, star anise, and jalapeño. Bring to a boil, then turn the heat to medium and simmer until tender but slightly chewy, 10–15 minutes. Turn off the heat and set aside until cool, ensuring the ears are fully submerged in the liquid, then refrigerate for 12 hours (or up to 24).
Step 4
Using a spider skimmer, transfer the pig ears to a cutting board, cut crosswise into ¼-inch slices, and transfer to a platter. (Discard the braising liquid and aromatics.)
Step 5
Make the má là seasoning: In a small bowl, stir together the garlic, sugar, chili oil, soy sauce, prickly ash oil, chicken bouillon if desired, and sesame oil. Pour over the sliced pig ears and sprinkle with scallions and cilantro. Serve cold.
- Make the pig ears: In a large pot, cover the pig ears with cold water. Bring to a boil, skimming any foam that rises to the surface, then turn off the heat and drain. Wipe out the pot and return it to the stove.
- Transfer the pig ears to a large bowl of ice water. When cool, rinse each ear under cold water, pat dry with paper towels, and use a kitchen torch to burn off any hairs. Return to the pot.
- To the pot, add the stock, soy sauce, MSG, ginger, Shaoxing, chiles, rock sugar, fennel seeds, Sichuan peppercorns, black and green cardamom, cloves, bay leaves, cinnamon stick, licorice root, star anise, and jalapeño. Bring to a boil, then turn the heat to medium and simmer until tender but slightly chewy, 10–15 minutes. Turn off the heat and set aside until cool, ensuring the ears are fully submerged in the liquid, then refrigerate for 12 hours (or up to 24).
- Using a spider skimmer, transfer the pig ears to a cutting board, cut crosswise into ¼-inch slices, and transfer to a platter. (Discard the braising liquid and aromatics.)
- Make the má là seasoning: In a small bowl, stir together the garlic, sugar, chili oil, soy sauce, prickly ash oil, chicken bouillon if desired, and sesame oil. Pour over the sliced pig ears and sprinkle with scallions and cilantro. Serve cold.
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