*  Exported from  MasterCook  *

                  PICKLED PIGS' EARS (TAI HEO NGAM CHUA)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
   4       qt           Water
   1       tb           Alum
   2       c            Distilled white vinegar
   2       c            Granulated sugar
   1       t            Salt
   2       lb           Pigs' ears

  Lip-smacking, tangy, chewy, and exotic, these morsels
  go perfectly with drinks before dinner, and very well
  without drinks at any time.
  
  Boil 2 quarts of the water with the alum for 5
  minutes, then remove from the heat and allow to cool.
  
  Boil the vinegar with the sugar and salt for a few
  minutes, or until the sugar is completely dissolved.
  Remove from the heat and cool.
  
  Boil the remaining 2 quarts water and drop in the
  pigs' ears. Boil for 20 minutes. Remove the pigs' ears
  and cut them into lengthwise slices 1/4 inch wide.
  After the sliced pigs' ears have cooled, return them
  to the alum water to soak for 2 hours, then drain and
  rinse under cold water. Dry lightly.
  
  Place the pigs' ears in a jar, pressing them down.
  Pour in enough cooled vinegar mixture to completely
  cover the contents of the jar. Refrigerate.
  
  NOTE: This can be eaten after 3 day and will keep for
  several weeks in the refrigerator.
  
  Yields 2 quarts
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and
  Gloria Zimmerman, Barron's, 1979. ISBN 0-8120-5309-5
 


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