Perilla and Sand Ginger Pig Ear Salad is a classic Cantonese cold dish. The pig ears are crispy and bouncy, while the fresh aroma of perilla and the spicy kick of sand ginger blend perfectly. Hot oil is poured over the aromatics to release their fragrance, and it’s ready to serve after a quick toss. Savory with a hint of spice—the more you chew, the more addictive it gets. Perfect with beer or as a snack.
🌴 Ingredients:
· 300g braised pig ears (prepared, to save cleaning and braising time)
· 1 small bunch fresh perilla leaves (the soul of the dish, adds aroma)
· 50g fresh sand ginger (the soul of the dish, don’t substitute with powder)
🌴 Aromatics:
· 4-5 cloves minced garlic
· 3-4 shallots (chopped, for aroma)
· 2 green chilies (sliced, for flavor)
· 1-2 red chilies (for color)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· 1 tsp sugar (to enhance flavor)
· 1 tbsp sesame oil
· A pinch of white pepper powder
· Cooking oil, as needed (for the hot oil drizzle)
🌴 Instructions:
- Prepare the Pig Ears
Slice the braised pig ears thinly on a diagonal for the best crunch. ⚠️ Note: The braised pig ears are already salty, so use light soy sauce and salt sparingly. - Prepare the Aromatics
Wash the fresh perilla leaves and cut them into thick shreds. Peel the fresh sand ginger and finely chop or grate it. Peel and chop the shallots. Slice the green and red chilies. ⚠️ Note: Perilla and sand ginger are the soul of this dish—always use them fresh. - Release the Aroma
Place the chopped sand ginger, minced garlic, shallots, and sliced chilies in a bowl. Heat 2 tbsp of cooking oil until it starts to smoke, then pour it over the aromatics to release their fragrance. ⚠️ Note: The hot oil is the soul—it instantly brings out the aroma of the sand ginger and shallots. - Make the Dressing
Add the light soy sauce, oyster sauce, sugar, sesame oil, and white pepper to the bowl. Mix well. ⚠️ Note: The braised pig ears are already salty, so don’t add too much light soy sauce. Taste before adjusting. - Mix and Serve
Place the sliced pig ears and perilla shreds in a large bowl. Pour in the dressing and toss well. ⚠️ Note: Add the perilla shreds at the very end to keep them fresh and bright green. - Plate and Chill
Plate the dish, sprinkle with scallion, and refrigerate for 15 minutes before serving. The pig ears are crispy, and the perilla and sand ginger aroma is refreshing. Savory with a hint of spice—the more you chew, the more addictive it gets.
💡 More Refreshing Recipes:
If you enjoy this crispy and aromatic cold dish, you should also try my [Cold Tossed Wood Ear Mushrooms] for another crunchy and tangy appetizer, or my [Smashed Cucumber Salad] for a quick, refreshing classic.
Want to explore more cold dishes? Check out my full [Cold Dishes ] category!
💡 Tips:
Slice the pig ears thinly on a diagonal for a crispier texture. The braised pig ears are already salty, so use light soy sauce and salt sparingly. Always use fresh perilla and sand ginger—they are the soul of this dish. Pouring hot oil over the sand ginger and shallots releases their aroma much better than mixing them in cold. Chill for 15 minutes before serving for the best flavor.
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