Pickled Pigs’ Ears (Tai Heo Ngam Chua)
Description
This International beverage features Water, Alum, Distilled white vinegar, Granulated sugar, Salt. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time.
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Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool.
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Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved.
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Remove from the heat and cool.
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Boil the remaining 2 quarts water and drop in the pigs' ears.
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Boil for 20 minutes.
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Remove the pigs' ears and cut them into lengthwise slices 1/4 inch wide.
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After the sliced pigs' ears have cooled, return them to the alum water to
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soak for 2 hours, then
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drain and rinse under cold water.
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Dry lightly.
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Place the pigs' ears in a jar, pressing them down.
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Pour in enough cooled vinegar mixture to completely cover the contents of the jar.
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Refrigerate.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 972.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9759.6mg407%
- Total Carbohydrate 241.0g81%
- Dietary Fiber 0.0g0%
- Sugars 240.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
alum, beverage, boiling, chua, distilled, ears, granulated, heo, international, ngam, pickled, pigs, salt, sugar, tai, title, vegan, vinegar, water, white
