|2 cups||Distilled white vinegar|
|2 cups||Granulated sugar|
|2 pounds||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 ¼ 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.
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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