*  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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