Vietnamese Picked Pigs Ears

Sign up to save this recipe to your profile
I ear serves 4
(0)
Total: Active:
PREVIOUS: Vietnamese Coffee Ice Pops NEXT: Vietnamese Yogurt

Ingredients (5)

  • - Pig’s ears
  • - Carrots - Vinegar - Sugar - Salt
  • - Carrots - Vinegar - Sugar -
  • vinegar
  • carrots

During Tet holidays, each Vietnamese family has a big selection of food which they prepare before Tet. The traditional food such as: caramelized pork cooked with coconut juices, sticky rice cake, jam…that are very rich and heavy.
The pickled dishes that have sweet and sour taste help to wash down the rich, heavy traditional food. They are on all the dining tables

Instructions

  1. 1- Shave the pig’s ears carefully, wash them and boil them with a little salt for 20 minutes. When they are cooked, put them in cold water for a couple minutes.
    - Remove the pig’s ears off the cold water, dry them with a tea towel and let them cool down completely.
    - Peel the carrots and cut them into ½ cm thick slices.
  1. 1- Mix the vinegar, sugar and salt in a saucepan, bring it to a boil, stir lightly until the sugar and salt mix well to the vinegar. It should have the sweet and sour taste. Move the saucepan off the cooker and let it cool down completely.
    - Arrange the pig’s ears and sliced carrots in the clean, dry jar, add the vinegar mixture. The vinegar mixture must cover the pig’s ears and the sliced carrots
  2. 2. Keep the pickled submerge by attaching the wooden sticks across inside the jar. Close the jar tight and store it in a dry place for 5 days.
    - After 5 days, the pickled is ready to eat. Slice the pickled pig’s ears and dip them into the chilli soy sauce
Load Comments

Recommended from Chowhound