Description
A supreme cold dish for texture maniacs, where the pork upper palate cartilage called 'Tian Ti (Stairway to Heaven)' is briefly boiled and tossed sweet/sour with garlic, black vinegar, and chili.
Restaurants serving Cold Tossed Pork Palate
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork upper palate(Zhu Tian Ti/Zhu Yayin)
- Garlic
- Black vinegar
- Thick soy sauce
- Sesame oil
- Red chili
Instructions
- [Authentic Recipe]
- [Identity of Tian Ti] Prepare pork upper palate (hard palate/cartilage behind gums). The surface has ridged patterns looking like a 'ladder (Tian Ti)', hence the name.
- Wash repeatedly with salt and flour to completely remove slime/odor.
- Boil water with scallions, ginger, and wine; boil Tian Ti for '20-
- mins' (overboiling erases the crunch).
- Shock in ice water to tighten, then slice bite-sized.
- [Dressing] Mix grated garlic, shredded ginger, minced red chili, massive Taiwanese black vinegar (Wu Cu), Jiangyou Gao, sesame oil, and a little sugar in a bowl.
- Toss drained Tian Ti firmly with the dressing, chill in fridge, and scatter cilantro.
Learn more Spice, substitutes, tips
Key spices
Fruity acidity of black vinegar and garlic
Substitutes at Japanese supermarkets
Pig ears or Mimiga (similar texture)
Pairing
Cold Taiwan Beer or Kaoliang liquor
Trivia
[Hardcore] One of the most maniac cuts in Taiwanese boiled offal (Heibai Qie) shops. A rare cut yielding very little per pig. Tastes very light, but has an 'incredible crisp/crunch' surpassing wood ear or jellyfish; eating it once makes you a captive to its texture.
Eating tips & etiquette
[Unique Eating] Generously coat the ridged 'ladder' grooves with the sweet/sour garlic sauce, crunching it with your back teeth making a 'crisp! snap!' sound!
Allergen
Pork, Soy, Wheat, Sesame