Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Pigs' ears

  2. 4 Star anise

  3. 3 Fresh ginger root

  4. 1/2 cup 118ml White vinegar

  5. 1/4 cup 49g / 1.7oz Sugar

  6. 1 cup 237ml White vinegar

  7. 1 cup 198g / 7oz Sugar

  8. 1 tablespoon 15ml Thinly sliced fresh ginger - root

  9. 3 Garlic - sliced

  10. 1 teaspoon 5ml Salt

  11. 1 cup 110g / 3.9oz Sliced carrots

  12. 1 Cucumber - unpeeled, seeded

  13. Cut in chunks 1 Red onion - cut in chunks

  14. 1 Bell pepper - cut in chunks

Instructions Jump to Ingredients ↑

  1. We'll start of the front end of the pig...

  2. Prepare pigs' ears according to steps I and II in basic instructions; drain. Return to pot with water to cover and first 5 ingredients listed above. Bring to a boil and simmer for 1 hour; let meat cool in liquid. Discard liquid and cut ears into 1/2x1-inch slices.

  3. In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots. Turn off heat when boiling point is reached.

  4. Cool mixture to room temperature. Then add cucumber, onion, bell pepper and sliced pigs' ears. Chill in refrigerator for at least 4 hours to blend flavors. Will keep for up to 1 week refrigerated. Serve as an appetizer or a cold meat side dish.

  5. Makes two quarts.

  6. Variations: Pigs' snouts may be prepared in the same manner. Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.

  7. All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin.

  8. Productions. San Francisco, 1974.


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