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Sweet and tangy pickled pig ears are an excellent anti-boredom dish, especially during Tet holidays. The process of making these pickled pig ears in a sweet and sour vinegar mix is simple, with easily accessible ingredients. You can make this sweet and sour pig ear dish regularly to complement your family meals.
Making delicious and crunchy pickled pig ears is not difficult, but to achieve the natural sweet and sour taste, along with the perfect crunch and long-lasting freshness, not everyone knows. Let me share the method with you below!
Jar of pickled pig ears soaked in vinegar, boasting a crunchy texture to combat food fatigue during Tet.
Ingredients for Making Pickled Pig Ears in Vinegar
- Pig ears (pork ears)
- Cooking vinegar (rice vinegar)
- Salt, sugar
- Chili, dried shallots, garlic, ginger, peppercorns
- Clean glass jar with a tight lid (cleaned and drained)
Detailed Process of Making Pickled Pig Ears in Vinegar
Step 1: Choose pig ears for pickling
Pig ears are the main ingredient for pickled pig ears in vinegar, so from the start, you need to know how to choose good pig ears. Select clean ears with a slightly off-white hue, avoiding excessively white ones (as they may be bleached). The ears should be clean, with minimal cartilage, sparse hair, and no unpleasant odor. In this sweet and sour pickled pig ears recipe, aim to buy around 3 - 4 ears. If the first attempt is successful, feel free to increase the quantity for subsequent batches.
Step 2: Clean the pig ears
After purchasing, clean the pig ears to eliminate any odor before pickling. Use a sharp knife to remove all hair, rub them with vinegar and salt to get rid of dirt. To ensure the pickled pig ears stay fresh and odor-free, remove the inner part of the ears, and rinse them thoroughly with cold water.
Step 3: Boil the pig ears
Place the cleaned pig ears in a pot, add a little water to cover them, then put on heat. Discard the first boiling water and rinse the ears again. This method of pre-treating pig ears ensures health and safety for yourself and your family.
Next, onto boiling the pig ears. Slice dried shallots, crush ginger, add a few peppercorns, and a spoonful of fish sauce to a pot of water. Place the pig ears in the pot and simmer. Keep the heat medium for even cooking, but avoid overcooking to prevent stickiness and ensure longer shelf life in sweet and sour pickling.
Have a bowl of cold water ready. After the pig ears are fully cooked, transfer them immediately to the bowl to preserve their crispness and whiteness. This method enhances the crunchiness of sweet and sour pickled pig ears. Once soaked, remove and let them drain.
Step 4: Add spices
Peel and slice garlic. When making sweet and sour pickled pig ears, there's no need to crush the garlic; slicing is enough to impart a spicy kick to the dish. Finely chop the chili, removing the seeds. Peel and slice the purple onion.
Step 5: Prepare the vinegar mixture for soaking pig ears
In this sweet and sour pickled pig ears recipe, the sweet and sour soaking solution plays a crucial role in determining the dish's overall flavor. Therefore, a bit of finesse is needed in the preparation. Here's how to create the soaking mixture:
Prepare the soaking mixture as follows:
Mix rice vinegar, sugar, and salt in a ratio of 2-1.5-1/3-1, then bring to a boil. Once the sugar and salt have completely dissolved, turn off the heat and let it cool. You can adjust the soaking liquid quantity to match the amount of pig ears you have, as long as you maintain the specified ratio. Make sure to prepare enough sweet and sour soaking liquid to fully immerse the pig ears, allowing them to absorb the flavors completely.
Step 7: Soak the pig ears in the prepared liquid
After the pig ears have cooled, slice them thinly for a perfect bite. Place the pig ears in a jar and pour the sweet and sour soaking liquid over them. Sprinkle sliced onions, garlic, and chili evenly on top. Add a pinch of peppercorns for an extra aromatic touch. Seal the jar tightly and refrigerate for storage.
With this sweet and sour pickled pig ears recipe, you'll be ready to indulge in the delightful flavors in about 3 days. If you choose to soak the whole pig ear, it might take around 7 days. Regardless of the method, the pickled pig ears will have a perfect blend of sweet, sour, and a satisfying crunch.
Indulge in the savory pleasure of pig ears, with a rich, tangy, sweet, and delightfully crunchy texture.
A friendly reminder: Once the pig ears reach the desired level of tanginess, store them in the cool fridge compartment for prolonged enjoyment. Pair this dish with some crispy spring rolls, rice paper, or simply savor it with a glass of fine wine or a bottle of beer – pure bliss!
Wishing you success and gastronomic delight with our pickled sweet and sour pig ears recipe!
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