Friday, May 25, 2012

Vietnam - Pickled Pigs' Ears (Tai Heo Ngam Chua)


Pickled Pigs' Ears 
(Tai Heo Ngam Chua)



Yields 2 quarts

Ingredients

-       4 qt Water
-       1 tb Alum
-       2 c Distilled white vinegar
-       2 c Granulated sugar
-       1 t Salt
-       2 lb Pigs' ears

Directions

Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time.

-       Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool.
-       Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved.
-       Remove from the heat and cool.
-       Boil the remaining 2 quarts water and drop in the pigs' ears.
-       Boil for 20 minutes.
-       Remove the pigs' ears and cut them into lengthwise slices 1/4 inch wide.
-       After the sliced pigs' ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water.
-       Dry lightly.
-       Place the pigs' ears in a jar, pressing them down.
-       Pour in enough cooled vinegar mixture to completely cover the contents of the jar.
-       Refrigerate.

NOTE: This can be eaten after 3 day and will keep for several weeks in the refrigerator.

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