Pig ear terrine

Ingredients

• 4 pounds pig ears
• 3 cups chicken broth
• 1/2 cup rice wine, preferably shao xing
• 2 tablespoons light soy sauce
• 2 1/4 teaspoons (½ ounce) salt
• 1 tablespoon (½ ounce) sugar
• 1/2 pod star anise
• 1 1/2 ounces (about 2 inches) ginger, peeled and sliced
• 1 ounce (about 6 cloves) garlic, left whole
• 3 ounces (about ½ small) onion, roughly chopped
• 2 tablespoons black vinegar, preferably chinkiang
• Julienned carrots, scallions and ginger threads, for garnish
• Dipping sauce (recipe below)

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