• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pickled Pigs' Ears (Tai Heo Ngam Chua)

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • Stephen Ceideburg
  • 4 qt Water
  • 1 tb Alum
  • 2 c Distilled white vinegar
  • 2 c Granulated sugar
  • 1 ts Salt
  • 2 lb Pigs' ears


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

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

Yields 2 quarts

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