Pickled Pigs Ears (tai Heo Ngam Chua) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4 quart: Water,
1 tbsp: Alum,
2 cup: Distilled white vinegar,
2 cup: Granulated sugar,
1 tsp: Salt,
2 lbs: 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.
Yields 2 quarts
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barrons, 1979. ISBN 0-8120-5309-5
Source from luhu.jp
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.
Yields 2 quarts
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barrons, 1979. ISBN 0-8120-5309-5
Source from luhu.jp
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Meats