Tuesday, May 6, 2008

Tai Heo Ngam Chua (Pickled Pigs' Ears)


Yields 2 quarts.

  • 4 qt Water
  • 1 tb Alum
  • 2 c Distilled white vinegar
  • 2 c Granulated sugar
  • 1 t 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 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.


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

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