Pig Ear in Chili Oil
Quick Info
- Flavor
- Savory and nutty with bold chili oil heat, balanced by soy and a hint of Sichuan peppercorn numbness.
- Texture
- Crunchy-chewy cartilage strips with a satisfying snap, slicked in oily sauce
- Spice Level
- 🌶️🌶️🌶️ — Moderate chili heat similar to a spicy buffalo wing, with light numbing tingle
- Temperature
- Served Cold
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Nose-to-tail eating is deeply embedded in Chinese cuisine, and pig ears are one of the most beloved offal items. In Sichuan, slicing them thin and dressing them in chili oil turns humble cartilage into a prized cold appetizer. You’ll find this at casual restaurants, street stalls, and even high-end Sichuan banquets — it’s a textural experience that Chinese diners treasure.
What to Expect
Thin julienned strips of cooked pig ear arrive in a pool of bright red chili oil. The ear is mostly cartilage, so expect a distinctive crunchy-chewy bite — nothing like regular meat. The chili oil brings warmth without overwhelming the clean, neutral flavor of the ear itself. If you enjoy crispy textures and aren’t squeamish about what part of the animal you’re eating, this is a rewarding dish.
Tips
This is an adventurous choice that will impress Chinese dining companions. The texture is the star — if you dislike cartilage or chewy foods, this probably isn’t for you. Goes extremely well with cold beer. Point at it on another table if you can’t read the menu — it’s visually distinctive.