Pickled Pigs' Ears (Tai Heo Ngam Chua)

* Exported from MasterCook *

PICKLED PIGS' EARS (TAI HEO NGAM CHUA)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
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.

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, Barron's, 1979. ISBN 0-8120-5309-5



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