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Pickler pigs' ears, chinese style
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| Artist: |
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| Categories: |
Asian, Chinese, Condiments, Ethnic |
| Yield: |
1 |
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Ingredients:
| 2
| lbs | Pigs' ears | | 4
| | Whole star anise | | 3
| slice | Fresh ginger root | | 1/2
| cup | White vinegar | | 1/4
| cup | Sugar | | 1
| tsp | Salt | | 1
| cup | White vinegar | | 1
| cup | Sugar | | 1
| tbsp | Thinly sliced fresh ginger | | | -root | | 3
| | Cloves garlic, sliced | | 1
| tsp | Salt | | 1
| cup | Sliced carrots | | 1
| | Cucumber, unpeeled, seeded | | | -and cut in chunks | | 1
| | Red onion, cut in chunks | | 1
| | Bell pepper, cut in chunks |
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Procedures:
| 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. | | 3 | Return to pot with water to cover and first 5 ingredients listed above. | | 4 | Bring to a boil and simmer for 1 hour; let meat cool in liquid. | | 5 | Discard liquid and cut ears into ½x1-inch slices. | | 6 | In the meantime, bring 3 cups water to a boil with remaining vinegar, sugar, ginger, garlic salt and carrots. | | 7 | Turn off heat when boiling point is reached. | | 8 | Cool mixture to room temperature. | | 9 | Then add cucumber, onion, bell pepper and sliced pigs" ears. | | 10 | Chill in refrigerator for at least 4 hours to blend flavors. | | 11 | Will keep for up to 1 week refrigerated. | | 12 | Serve as an appetizer or a cold meat side dish. | | 13 | Makes two quarts. | | 14 | Variations: pigs" snouts may be prepared in the same manner. | | 15 | Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables. | | 16 | All these recipes are from "innards and other variety meats". | | 17 | Jana allen and margret gin. | | 18 | 101 productions. | | 19 | San francisco, 1974 |
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