| 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
A Message from our Provider:
“Questioning God? He made the brain cells you think with”