If you’re a fan of authentic Sichuan-style appetizers, you know that texture is just as important as flavor. Our Spicy Pig Ear Salad (often called Fu Qi Fei Pian style) is a masterclass in contrast. It combines the unique "snap" of pig ear cartilage and the tenderness of pig shank with a punchy, aromatic dressing featuring our signature Redbloom heat.
Not only is this dish a savory explosion, but it’s also packed with collagen, making it a functional—and delicious—addition to your wellness routine. Let’s dive into how to prep this deli-style classic at home.
Quick Overview
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Cooking Time: 90 minutes (includes simmering time)
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Calories: Approximately 240 per serving
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Servings: 4
Ingredients You’ll Need
The Proteins:
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2 Pig ears, cleaned thoroughly
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1 lb Pig shank
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1 Onion, halved (for the braise)
The Fresh Crunch:
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1 Large cucumber, julienned or smashed
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3-4 Cloves of garlic, minced
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2 Fresh Thai chilies, sliced (adjust to your heat preference)
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1 Bunch of fresh cilantro, roughly chopped
The Redbloom Dressing:
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3 tbsp Soy sauce
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1 tbsp Oyster sauce
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2 tbsp Redbloom Chili Crisp (for that signature tingle and crunch)
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A splash of black vinegar (optional, for acidity)
Kitchen Tools Needed
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Large stockpot
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Sharp chef’s knife
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Large mixing bowl
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Cutting board
Method: How to Make Spicy Pig Ear Salad
Phase 1: Prepare and Braise the Meats
Step 1: Clean and Prep Ensure the pig ears are cleaned and any stray hairs are removed. Place the pig ears and pig shank into a large stockpot.
Step 2: Simmer for Tenderness Cover the meat with water and add the halved onion. Bring to a boil, then reduce to a simmer. Cook for about 60–75 minutes. You want the shank to be tender and the pig ear to be cooked through but still maintain its characteristic cartilage "crunch."
Step 3: Cool and Slice Remove the meat from the pot and let it cool completely (chilling in the fridge for 30 minutes makes slicing much easier!). Slice the pig ears and the shank into very thin, translucent strips.
Phase 2: Build the Salad Base
Step 4: Prep the Vegetables In a large mixing bowl, combine your sliced meats with the julienned cucumber, minced garlic, and sliced fresh chilies. The cucumber adds a refreshing hydration that balances the richness of the pork.
Phase 3: Dress and Toss
Step 5: Mix the Sauce In a small bowl, whisk together the soy sauce, oyster sauce, and the star of the show: Redbloom Chili Crisp.
Step 6: Combine Pour the dressing over the meat and vegetables. Toss thoroughly to ensure every strip of pig ear is coated in the spicy, savory oil.
Step 7: The Final Garnish Fold in a generous handful of fresh cilantro right before serving to keep the herbs bright and aromatic.
Pro-Tips for the Best Pig Ear Salad
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Slice Thinly: The secret to a professional-grade salad is the knife work. The thinner the pig ear strips, the better they soak up the Redbloom dressing.
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Let it Marinate: While you can eat this immediately, letting the salad sit in the fridge for 20 minutes allows the garlic and chili crisp to penetrate the meat deeply.
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Texture Play: If you prefer more "snap," decrease the simmering time by 10 minutes.
Conclusion
This Spicy Pig Ear Salad is more than just an appetizer; it’s a celebration of texture and bold Chinese flavors. Between the collagen-rich cartilage and the kick from our Redbloom chili crisp, it’s a dish that feels both indulgent and revitalizing. Whether you’re serving it as a cold starter or a side to a warm bowl of rice, it’s guaranteed to be the talk of the table.
