Tai heo ngâm giấm chua ngọt (Pig's ears soaked in sweet and sour vinegar)
Serves 1
Directions
- 1Choose pig's ears that are lean, with less excess fat, as fatty parts will melt and reduce shelf life.
- 2Place two pig's ears into a pot with 2 liters of water.
- 3Add 3 crushed lemongrass stalks, 2 crushed onions, 10 grams of salt, 30 ml of vinegar, and 20 ml of fish sauce to the pot.
- 4Boil the pig's ears for exactly 10 minutes once the water comes to a boil.
- 5After 10 minutes, remove the pig's ears and immediately submerge them in cold water.
- 6Ensure any remaining fatty parts are trimmed off the pig's ears.
- 7Prepare a basin of ice water and add 50 ml of vinegar and 10 grams of salt to it.
- 8Slice the pig's ears thinly and place them into the ice water mixture.
- 9Use your hands to thoroughly squeeze the pig's ears in the ice water to remove all stickiness; the water will become cloudy.
- 10Soak the pig's ears for another 10 minutes in the ice water to firm them up.
- 11Drain the pig's ears thoroughly, or use a vegetable spinner to remove all excess water, ensuring they are very dry.
- 12To make the sweet and sour soaking sauce, combine 200 grams of sugar, 100 grams of rice or apple vinegar (4.7% acidity), 200 ml of water, 100 ml of fish sauce, and 5 grams of crushed white peppercorns in a pot.
- 13Cook the sauce on low heat until it boils, then continue boiling for 2 minutes.
- 14Turn off the heat and let the sauce cool completely.
- 15Once the pig's ears are clean and dry, add 10 red chilies and 10 green chilies (cut some in half for more spice) and 3 diagonally sliced lemongrass roots to them.
- 16Mix the pig's ears, chilies, and lemongrass thoroughly.
- 17Pour the completely cooled sweet and sour sauce over the pig's ears and mix well.
- 18Transfer the mixture into a clean jar, seal it tightly, and refrigerate for one day before serving.
Ingredients
- 2 tai heo (pig's ears)
- 2 liters nước (water)
- 3 gốc sả (lemongrass stalks), crushed
- 2 củ hành (onions), crushed
- 10 grams muối (salt)
- 30 ml giấm (vinegar)
- 20 ml nước mắm (fish sauce)
- 1 thau nước đá (ice water)
- 50 ml giấm (vinegar)
- 10 grams muối (salt)
- 200 grams đường (sugar)
- 100 grams giấm (vinegar)
- 200 ml nước (water)
- 100 ml nước mắm (fish sauce)
- 5 grams tiêu sọ (white peppercorns), crushed
- 10 quả ớt đỏ (red chilies)
- 10 quả ớt xanh (green chilies)
- 3 cây sả (lemongrass stalks), only roots, sliced diagonally
Equipment
nồi (pot)thau (basin)đồ quay rau (vegetable spinner)keo (jar)
Tips
- Choose pig's ears with less fat to prevent melting and spoilage.
- Boiling with vinegar helps whiten the pig's ears and makes them crispier.
- Using fish sauce during boiling helps remove the pig's odor.
- Soaking in ice water with salt and vinegar after boiling helps remove stickiness and firms up the pig's ears.
- Ensure pig's ears are thoroughly drained or spun dry before soaking to prevent sliminess and greasiness.
- Cook the sweet and sour sauce on low heat for 2 minutes and let it cool completely before soaking.
- When serving, use clean chopsticks to prevent the sauce from spoiling and extend shelf life.
Related recipes
Sticky spicy chicken wings
Thai · Appetizer
Sứa trộn sốt thái xanh
Thai · Appetizer
Deep Fried Chicken Wings
Thai · Appetizer
เห็ดนางรมทอดกรอบ
Thai · Appetizer
Banana ketchup
Thai · Appetizer20m
Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm)
Thai · Appetizer
Thai Sweet Fish Sauce
Thai · Appetizer15m
Lemongrass Chicken Wings
Thai · Appetizer20m
กุ้งแผ่นกรอบ
Thai · Appetizer
SPICY STICKY THAI CHICKEN WINGS
Thai · Appetizer
Crispy and Sticky Thai Style Wings
Thai · Appetizer
Sticky Stove Top Chicken Wings
Thai · Appetizer20m