Pig Ears in Vinegar Brine
This dish may sound strange to you but it’s actually really tasty, which any Vietnamese man would love because it goes perfectly with beer or just any other occasion as an appetizer. Like many other pickling dishes, it’s very easy to make. Let’s begin.
6 pig ears
vinegar, salt, cooking wine (to eliminate the smell)
shallot, ginger, garlic, chili pepper
For the brine: 1.5 cups sugar, 2 cups rice vinegar, 1 tbsp salt
The most important thing when making this dish is to get rid of the smell of pig ears and at the same time – make the ears crunchy and white. Just follow these simple steps:
Step 1: Shave the hair if any, then rub the ears thoroughly with a lot of salt and vinegar. This step should be repeated many times.
Step 2: Wash thoroughly with water
Step 3: Parboil the ears for about 1 minute with some salt, vinegar and cooking wine.
Step 4: Dump out the pot, then wash the ears again with water. Put back into the pot, fill with enough water, then add in a shallot, some ginger slices, some salt, vinegar and cooking wine. Cook for about 30-40 minutes until tender. Do not overcook the ears, otherwise they can turn mushy and that’s not what we want.
Step 5: Remove the ears from the pot, then immediately soak into ice-cold water to make it crunchier and whiter. Let cool completely.
Step 6: Slice the ears into thin strips and set aside.
Step 7: Make the vinegar brine with the ingredients mentioned above. Stir until completely dissolved.
Step 8: Arrange the pig ear strips into a glass jar, together with garlic and chili peppers. Pour in the vinegar brine until it covers everything.
The pig ears are ready to be served after just one day. You can keep it in the fridge up to 2 weeks.