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Má Là Pig Ears

Summary by SAVEUR
Photo: Ted Cavanaugh • Food Styling: Camille Becerra. Photo: Ted Cavanaugh • Food Styling: Camille Becerra 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 on…
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SAVEURSAVEUR

Má Là Pig Ears

Photo: Ted Cavanaugh • Food Styling: Camille Becerra. Photo: Ted Cavanaugh • Food Styling: Camille Becerra 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 on…

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SAVEUR broke the news in on Wednesday, August 6, 2025.
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