Meat
Ear
Pork ear is cartilage wrapped in skin—crisp-chewy when fried after simmering, a staple of Chinese cold platters, Southern boiled peanuts-adjacent snack culture, and Thai grilled satay-style skewers. Flavour takes spice and vinegar well. Simmer until a knife pierces with effort, then chill, slice, and fry or grill for contrast. For cold Sichuan-style ear, dress cooked slices with chilli oil and vinegar. Undercooked ear is impossibly tough; patience first, crunch second.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12 g
- Saturated Fat 5.27 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 67.9 mg
- Sodium 61.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 56.9 g
- Energy 201 kcal
- Water 56.9 g
- Protein 21.5 g
- Fat 12 g
- Saturated Fat 5.27 g
- Monounsaturated Fat 5.22 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.65 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 5.02 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 383 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.65 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 5.02 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Ear of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Chinese banquet cold dishes featured thinly sliced braised pork ear for texture.
Southern American cooks pickled and stewed ears as thrift soul-food snacks.
Thai street grills seared pre-simmered ear skewers over charcoal.