Craving a unique and flavorful culinary experience? Look no further than this recipe for Sweet & Sour Pickled Pig Ears, a delightful dish perfect for the Tet holiday or any occasion when you want to impress your guests with something truly special. Pig ears, often overlooked, offer a surprisingly satisfying texture – chewy yet tender – and this recipe transforms them into a delightful sweet and sour masterpiece. The vibrant colors and tangy flavors are guaranteed to awaken your taste buds, offering a delightful contrast of textures and tastes.
This recipe takes advantage of the naturally gelatinous quality of pig ears to create a wonderfully succulent result. The perfect balance of sweet, sour, and spicy will have you reaching for more. Ready to embark on this delicious culinary adventure? Let's dive into the step-by-step instructions and create these irresistible Sweet & Sour Pickled Pig Ears together.
Tools Needed
- pot
- knife
- thread
- basket
- container for soaking
Ingredients
- pig ears: 1 kg
- filtered water: 600 ml
- salt: half a teaspoon + two tablespoons
- sugar: 300g + two tablespoons
- rice vinegar: 400 ml + 50 ml
- ginger: a few slices
- carrots: null
- shallots: a little
- thread: null
Step-by-Step Instructions
Step 1. Prepare and Pre-Cook the Pig Ears
- Shave off hair, remove dirty parts, and trim excess fat.
- Prepare a solution of 600ml water, half a teaspoon of salt, 300g sugar, and 400ml rice vinegar to remove odor and whiten the ears.
- Roll the cleaned pig ears tightly from the bottom, ensuring they are firm and round. Secure with thread.
- Boil the rolled pig ears in water with ginger slices and 50ml vinegar for about 40 minutes, until soft but not mushy.
- Transfer the boiled pig ears to ice water to cool and maintain their shape.
Step 2. Create and Apply the Sweet and Sour Brine
- Combine remaining ingredients (water, two tablespoons sugar, two tablespoons salt, 50ml vinegar) and heat for 1 minute. Allow to cool.
Step 3. Marinate and Chill
- Place the cooled pig ears, carrots, ginger, and shallots in a container. Pour the cooled soaking solution over them, ensuring the pig ears are submerged. Refrigerate overnight.
Step 4. Serve
- After soaking, remove the pig ears, cut into slices and arrange on a plate.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Tightly rolling the pig ears ensures they maintain their shape and firmness during the pickling process.
- Adjust the amount of vinegar in the soaking solution based on your preference for acidity.
- Soaking the pig ears overnight results in a clearer, less cloudy brine, indicating proper pickling.
Nutrition
- N/A
FAQs
1. Can I use other types of meat instead of pig ears?
While pig ears are ideal for their texture and gelatinous quality, you could experiment with other tougher cuts of meat, like beef tendons or pork skin. Adjust cooking times accordingly.
2. How long will the pickled pig ears last?
Properly stored in an airtight container in the refrigerator, your pickled pig ears should last for about 2-3 weeks. Make sure the ears are fully submerged in the pickling liquid.
So there you have it – a recipe for Sweet & Sour Pickled Pig Ears that's sure to be a hit at your next Tet celebration or any gathering. This dish offers a unique and memorable flavor profile, perfect for adventurous eaters and seasoned foodies alike. Enjoy the delicious results of your culinary efforts!