Ox tongue, crisp pig’s ears, pickled chilli, fried garlic

Ox tongue, crisp pig’s ears, pickled chilli, fried garlic

By
From
Supernormal
Serves
6
Photographer
Earl Carter

This recipe is inspired by the sometimes challenging, but always delicious, offal cold cuts often found in restaurants in China.

Ingredients

Quantity Ingredient
2 pig’s ears, cleaned
1 corned ox tongue, soaked overnight in water
vegetable oil, for deep-frying
plain flour, for coating
1 baby cucumber, sliced into thin rounds
2 tablespoons Pickled chilli, but double the quantity of chillies
2 spring onions, white part only, thinly sliced diagonally
1/4 cup picked coriander leaves

Master stock

Quantity Ingredient
250ml light soy sauce
1.5 litres water
1/2 cup rock sugar
250ml shaoxing rice wine
20g fresh ginger, sliced
3 garlic cloves, sliced
1 spring onion, sliced, white part only
1 cinnamon stick
2 star anise
1 teaspoon white peppercorns

Fried garlic

Quantity Ingredient
500ml grapeseed oil
20 garlic cloves, thinly sliced

Method

  1. Put the pig’s ears and ox tongue in a large stockpot with the master stock ingredients and bring to a simmer over medium–low heat. Cook gently for 3 hours. Remove the tongue and ears from the stock. Reserve the stock and set aside.
  2. While the tongue is still hot, peel off the outer skin and discard it. Place the ears and peeled tongue on a tray in the refrigerator until they are completely cold.
  3. To make the fried garlic, in a large, heavy-based saucepan, heat the grapeseed oil to 140°C or until a cube of bread dropped into the oil turns brown in 20 seconds. Set a fine sieve over another similar-sized pan and line a tray with paper towel.
  4. Add the sliced garlic to the oil, stirring continuously. When the garlic chips are lightly golden, strain them through the sieve. Tip the garlic chips out onto the lined tray and use a fork to separate the chips and spread them out. Set aside to cool.
  5. Take the pig’s ears out of the refrigerator, slice them thinly and set aside. Cut the tongue into 1 cm cubes.
  6. Preheat the oven to 180°C.
  7. Fill a large, heavy-based saucepan one-third full with vegetable oil and heat to 190°C or until a cube of bread dropped into the oil turns brown in 15 seconds.
  8. Toss the sliced pig’s ears in a little flour to lightly coat them. Shake the excess flour off the slices and deep-fry them for 3 minutes or until crispy. Be careful, as they will spit. Transfer to paper towel to drain.
  9. Place the tongue in a roasting tin with 2 tablespoons of the master stock, heat in the oven for 3 minutes or until warmed through. Transfer to a mixing bowl along with the cucumber and the pickled chilli and mix well. Place on a serving plate.
  10. Mix the spring onion, coriander and pig’s ears together and place them on top of the tongue. Crush over a small handful of the fried garlic and serve.
Tags:
super normal
andrew
mcconnell
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again