| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | qt | Water |
| 1 | tb | Alum |
| 2 | c | Distilled white vinegar |
| 2 | c | Granulated sugar |
| 1 | ts | Salt |
| 2 | lb | Pigs' ears |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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