How is Pig Ear used in Thai cooking?

Pig ear - hu moo - is valued entirely for its texture: a layer of soft cartilage between thin skin that stays crunchy even after it's simmered tender. Thinly sliced, it goes into sharp, herby salads and appetisers, where it soaks up lime, chili, and fish sauce while keeping that signature snap. It's a good example of the nose-to-tail thrift of Thai cooking, where no part of the animal is wasted and texture is prized as much as flavour.

Can I cook with Pig Ear in a Chiang Mai cooking class?

Yes - we use Pig Ear in our hands-on classes. Explore them on our Cooking Classes page.

Pig Ear - Local Thai Proteins | Thai Akha Kitchen

Pig ear - hu moo - is valued entirely for its texture: a layer of soft cartilage between thin skin that stays crunchy even after it's simmered tender.…

Pig Ear - Local Thai Proteins | Thai Akha Kitchen Pig ear - hu moo - is valued entirely for its texture: a layer of soft cartilage between thin skin that stays crunchy even after it's simmered tender.…