Buzz
Pickled pig ears, with their unique sweet, sour, and crunchy texture, are a delightful delicacy loved by many. In this article, the PasGo team will introduce you to a simple method for making pickled pig ears and the secrets to preserving this dish for an extended period.
Most dishes made from pig ears are highly favored, such as sweet and sour boiled pig ears, pig ear salad, pig ear salad... especially the crispy and tangy pickled pig ears. This crunchy dish, combined with its sweet and tangy flavor, always leaves diners feeling wonderfully satisfied.
How to make sweet and crunchy pickled pig ears
1. Ingredients for Making Pickled Pig Ears
- Pig ears: 3 - 4 pieces
- Sugar: 200 grams
- Fish sauce: 300 milliliters
- Vinegar: 400 milliliters
- Cold water: 300 milliliters
- Lemongrass: 4 - 6 stalks
- Onion: 1 bulb
- Baking soda: 2 tablets
- Purple onions: 3 bulbs
- Lime juice: 1 tablespoon
- Chillies: 4 fruits
- Garlic: 2 bulbs
- Salt
2. Detailed Method for Making Pickled Pig Ears
Step 1: Prepare the pig ears and other ingredients
Wash and Deodorize the Pig Ears
- Clean the pig ears with water mixed with a little salt to deodorize, then rinse again with cold water.
- Crush 2 lemongrass stalks and slice the remaining 4 stalks into strips. Peel the onion, cut in half.
- Peel and thinly slice the onion and garlic. Rinse the chillies and slice them.
Step 2: Boil the Pig Ears until Tender
Boil the Pig Ears until Tender for Pickling
- Bring a pot of water to a boil with onion, crushed lemongrass, 1/2 tablespoon of lime juice, 1/2 teaspoon of salt, and baking soda. When the water boils, add the pig ears and simmer for about 30 minutes over low heat until the pig ears are cooked through slowly without becoming too soft.
- After turning off the heat, let it sit for about 5 minutes, then remove and soak in a bowl of ice water with an additional 1 - 2 tablespoons of lime juice for about 5 minutes.
Step 3: Slice the Pig Ears
For making shredded pickled pig ears, you need to slice the pig ears into pieces. With this method, the soaking time will be shorter, and you can even enjoy it after 1 - 2 hours. As for the traditional sweet and sour pickled pig ears, you can skip this step
Slicing Pig Ears to Make Shredded Pickled Pig Ears
Step 4: Prepare the Pickling Solution for Pig Ears
Prepare a pot, add about 300ml of fish sauce, 400ml of distilled water, 400ml of cooking vinegar, and 200 grams of sugar. Turn on medium heat, simmer while stirring until the sugar completely dissolves.
Once the mixture of fish sauce and sediment vinegar boils, add an additional 150ml of cooking vinegar. Continue to simmer for 2 - 3 minutes, stir well, then turn off the heat and let it cool.
Preparing the Fish Sauce Mixture for Making Pickled Pig Ears
Step 5: Place the pig ears in the mixture and proceed with soaking
Glass jars or plastic containers (note to match the amount of pig ears and fish sauce you prepare) should be washed clean and drained.
Then place the pig ears and arrange the other ingredients such as lemongrass, pepper, chillies, garlic,... in the jar. Finally, pour boiling fish sauce to cool into the jar to cover all the ingredients tightly and close the lid.
Place the jar in a cool, dry place, about 3 - 4 days before enjoying. Note: Do not place in a location exposed to sunlight.
3. Finished product: sweet and sour pickled pig ears
5. The Secret to Making Irresistibly Delicious Marinated Pig Ears
The prerequisite for creating the perfect marinated pig ears lies in selecting the right pig ears:
Thorough Selection of Ingredients for Marinated Pig Ears
- Color of the Pig Ears: Carefully observe and select pig ears with bright, pinkish hues, avoiding those that are darkened, discolored, or show signs of abnormal coloring.
- Elasticity of the Pig Ears: The quality of pig ears often correlates with high elasticity. You can test this by gently pressing your finger against the ear to feel its firmness, and upon release, the surface should immediately bounce back with elasticity. When lifted, the ear should also feel robust and full.
- Odor: If you detect any foul or abnormal odors emanating from the pig ears, it indicates that the product may have been preserved for too long or may have been treated with undesirable chemical substances.
