Side Pannel
Pickled Pigs' Ears (Tai Heo Ngam Chua)
Pickled Pigs' Ears (Tai Heo Ngam Chua)
- Recipe Submitted by ADMIN on 09/26/2007
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
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
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
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