Pickler Pigs' Ears, Chinese Style
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pigs' ears
|
* |
| 3 | slices |
ginger root
|
|
| ½ | cup |
white vinegar
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
white vinegar
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
ginger root
|
|
| 3 | cloves |
garlic
sliced |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
carrots
sliced |
|
| 1 | each |
cucumbers
chunked |
|
| 1 | each |
red onion
chunked |
|
| 1 | each |
sweet red bell peppers
chunked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pigs' ears
|
* |
| 3 | slices |
ginger root
|
|
| 118 | ml |
white vinegar
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
white vinegar
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
ginger root
|
|
| 3 | cloves |
garlic
sliced |
|
| 5 | ml |
salt
|
|
| 237 | ml |
carrots
sliced |
|
| 1 | each |
cucumbers
chunked |
|
| 1 | each |
red onion
chunked |
|
| 1 | each |
sweet red bell peppers
chunked |
|
Directions
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. 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.
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.
