Pickled pig ears: They might sound unusual, but trust us, this surprisingly delicious snack is a culinary adventure waiting to happen. Forget everything you think you know about pig ears – this recipe transforms them into a crispy, sweet, and sour delight. The perfect balance of textures and flavors makes these pickled pig ears an irresistible treat, ideal for sharing with friends or enjoying as a unique appetizer. Their satisfying crunch and tangy zest provide a delightful contrast that will leave you wanting more. Imagine the satisfying crunch with each bite, the perfect blend of sweet and sour dancing on your tongue.
This recipe unlocks the secret to achieving perfectly pickled pig ears, resulting in a truly unforgettable culinary experience. From prepping the ears to achieving that perfect balance of sweet, sour, and spicy, we'll guide you through each step. Ready to embark on this culinary journey? Let's dive into the detailed, step-by-step process below.
Tools Needed
- Hairbrush
- Pan
- Bowl
- Knife
- Jar
- Pin
Ingredients
- Pig ears: 2 (400g each)
- Onions (purple): 4
- Ginger: 5g
- Salt
- Vinegar
- Sugar: 1 tablespoon
- Ice
- King's vegetable: 70g
- Carrot: 150g
- Garlic: 6 cloves
- Chili pepper
Step-by-Step Instructions
Step 1. Prepare the Pig Ears
- Wash pig ears thoroughly. Shave off any hair using a hairbrush. Rinse with vinegar, salt, and wine to remove fishy smell.
- Add pig ears to boiling water and cook for 20 minutes, maintaining medium heat. Stir occasionally to ensure even cooking.
- Transfer pig ears to a bowl of cold water for 5 minutes to make them crispier.
- Remove pig ears from cold water and slice.
- Place sliced pig ears in a basin. Add sugar, salt, and ice. Squeeze the pig ears to remove excess fat and make the water clear.
- Rinse pig ears again until the water runs clear.
Step 2. Prepare the Vegetables and Sauce
- Crush onions and ginger.
- Boil water in a pan. Add ginger, onion, salt, and vinegar (or lemon/lime).
- Soak, wash, and cut into 5cm strips.
- Slice garlic and chili.
- Boil sugar, vinegar, and salt until dissolved. Let cool.
Step 3. Combine and Marinate
- Combine all ingredients (pig ears, carrots, King's vegetable, garlic, chili) in a bowl. Mix well.
- Pack the mixture tightly into a clean, dry jar. Pour the cooled sugar dipping sauce over the ingredients. Use a pin to submerge all ingredients under the sauce. Close the lid.
Step 4. Refrigerate and Serve
- Let it sit at room temperature for 2 hours, then refrigerate for 2 days before serving.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using lemon or lime during boiling helps keep the pig ears white and prevents rustiness.
- Squeezing the pig ears with salt, sugar, and ice water helps remove fat and keeps them clear and crisp.
- Ensure the jar is completely dry before storing to prevent spoilage.
Nutrition
- N/A
FAQs
1. How long do pickled pig ears last?
Properly stored in the refrigerator, your pickled pig ears should last for 2-3 weeks. Make sure they're fully submerged in the pickling liquid.
2. Can I use different types of vinegar?
Yes! Apple cider vinegar, white vinegar, or rice vinegar can all be used. The flavor will slightly change depending on your choice.
3. What if my pig ears aren't crispy enough?
Ensure the ears are thoroughly cooked before pickling. You might need to adjust the cooking time depending on the thickness of the ears. Longer cooking time leads to crispier results.
So there you have it – your very own batch of crispy, sweet, and sour pickled pig ears! Enjoy this unique and flavorful snack with friends, family, or simply as a delicious treat for yourself. We hope you enjoyed this recipe and encourage you to experiment with different spices and flavors to create your perfect version.