Sweet and Sour Pickled Pig's Ears: A Tet Treat

Updated at: 02/02/2025

Forget everything you think you know about pig ears. These aren't the chewy, greasy treats you find at the dog park. We're talking about a surprisingly delicious and sophisticated culinary adventure: sweet and sour pickled pig's ears, a unique and vibrant dish perfect for adventurous eaters and those seeking a truly unforgettable Tet experience. The rich, collagen-laden texture transforms beautifully with a long, slow pickle, absorbing the bright, tangy flavors of vinegar, sugar, and aromatic spices. This dish offers a fascinating contrast of textures and tastes, a delightful twist on traditional preserved meats.

Prepare to be amazed as this unusual ingredient undergoes a magical transformation. The resulting pickled pig's ears offer a complex depth of flavor that's both savory and refreshing, making them a captivating addition to any festive spread or even a simple appetizer. Ready to embark on this culinary journey? Let's dive into the step-by-step process to create your own batch of these incredible sweet and sour pickled pig's ears.

Tools Needed

  • Pot
  • Knife
  • Cutting board
  • Jar

Ingredients

  • Pig's ears: 1 kg
  • Onion: 200g
  • Garlic
  • Carrot: 150g
  • Green and red chili: 40g
  • Ginger
  • Salt
  • Vinegar
  • Sugar: 2 cups (approx. 500g)
  • Fish sauce: 2 tablespoons (approx. 30ml)
  • Shallot
  • Crushed stalks

Step-by-Step Instructions

Step 1. Prepare the Pig's Ears and Brine

  • Clean and shave the pig's ears thoroughly. Cut off the open part on top.
  • Boil water with a tablespoon of salt and two tablespoons of vinegar. Add shallot and crushed stalks for fragrance.
  • Add the pig's ears to the boiling water and boil for 25 minutes.
  • While boiling, cut the carrots into thin slices, then into smaller, edible pieces.
Clean and shave the pig's ears thoroughly. Cut off the open part on top. Boil water with a tablespoon of salt and two tablespoons of vinegar. Add shallot and crushed stalks for fragrance.Add the pig's ears to the boiling water and boil for 25 minutes.While boiling, cut the carrots into thin slices, then into smaller, edible pieces.
Prepare the Pig's Ears and Brine
  • In a separate bowl, combine the carrots, onions, garlic, a tablespoon of sugar, a teaspoon of salt, and three tablespoons of vinegar. Mix well.
  • Remove the boiled pig's ears and rinse with cold water to cool down quickly.
  • Combine 2 cups of sugar, ½ liter of vinegar, 2 cups of water, and 2 tablespoons of salt (approx. 35g). Add fish sauce for extra flavor.
  • Boil the soaking water for 5 minutes after it comes to a boil. Let it cool completely.
In a separate bowl, combine the carrots, onions, garlic, a tablespoon of sugar, a teaspoon of salt, and three tablespoons of vinegar. Mix well.Remove the boiled pig's ears and rinse with cold water to cool down quickly.Prepare the soaking water: Combine 2 cups of sugar, ½ liter of vinegar, 2 cups of water, and 2 tablespoons of salt (approx. 35g). Add fish sauce for extra flavor.Boil the soaking water for 5 minutes after it comes to a boil. Let it cool completely.
Prepare the Pig's Ears and Brine
  • Mix the cut pig's ears with 2 tablespoons of sugar to remove excess fat and wash thoroughly. Rinse again with boiled water and let cool.
Mix the cut pig's ears with 2 tablespoons of sugar to remove excess fat and wash thoroughly. Rinse again with boiled water and let cool.
Prepare the Pig's Ears and Brine

Step 2. Marinate the Vegetables

  • While boiling, cut the carrots into thin slices, then into smaller, edible pieces.
  • In a separate bowl, combine the carrots, onions, garlic, a tablespoon of sugar, a teaspoon of salt, and three tablespoons of vinegar. Mix well.
While boiling, cut the carrots into thin slices, then into smaller, edible pieces.In a separate bowl, combine the carrots, onions, garlic, a tablespoon of sugar, a teaspoon of salt, and three tablespoons of vinegar. Mix well.
Marinate the Vegetables

Step 3. Assemble and Pickle

  • Cut the cooled pig's ears into thin, bite-sized pieces.
  • Combine the prepared pig's ears, marinated carrots, onions, garlic, and chili peppers in a clean jar.
  • Pour the cooled soaking water over the ingredients in the jar. Seal tightly and let it soak for at least two days (or longer for a stronger flavor).
Cut the cooled pig's ears into thin, bite-sized pieces.Combine the prepared pig's ears, marinated carrots, onions, garlic, and chili peppers in a clean jar.Pour the cooled soaking water over the ingredients in the jar. Seal tightly and let it soak for at least two days (or longer for a stronger flavor).
Assemble and Pickle

Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe

Tips

  • To ensure the pickled pig's ears last longer, make sure all ingredients and jars are very clean.
  • Cut onions and garlic thinly to reduce their strong smell.
  • The pickled pig's ears are best enjoyed after 2-3 days, allowing the flavors to fully develop.

Nutrition

  • Calories: approximately 2500-3000
  • Fat: 150-200g
  • Carbs: 250-300g
  • Protein: 100-120g

FAQs

1. Where can I buy pig ears for pickling?

Many Asian markets carry pig ears, often in the butcher section. You might also find them at specialty butchers or online retailers.

2. How long will these pickled pig's ears last?

Properly stored in the refrigerator, your pickled pig's ears should last for at least 2-3 weeks. Make sure they're fully submerged in the pickling liquid.


So there you have it – a surprisingly simple yet incredibly rewarding recipe that adds a unique and delicious twist to your Tet celebrations. These sweet and sour pickled pig's ears are sure to impress your guests and become a new family favorite. Happy cooking, and Chúc mừng năm mới!