1Choose pig's ears that are lean, with less excess fat, as fatty parts will melt and reduce shelf life.
2Choose pig's ears that are lean, with less excess fat, as fatty parts will melt and reduce shelf life.
3Choose pig's ears that are lean, with less excess fat, as fatty parts will melt and reduce shelf life.
4Place two pig's ears into a pot with 2 liters of water.
5Place two pig's ears into a pot with 2 liters of water.
6Place two pig's ears into a pot with 2 liters of water.
7Add 3 crushed lemongrass stalks, 2 crushed onions, 10 grams of salt, 30 ml of vinegar, and 20 ml of fish sauce to the pot.
8Add 3 crushed lemongrass stalks, 2 crushed onions, 10 grams of salt, 30 ml of vinegar, and 20 ml of fish sauce to the pot.
9Add 3 crushed lemongrass stalks, 2 crushed onions, 10 grams of salt, 30 ml of vinegar, and 20 ml of fish sauce to the pot.
10Boil the pig's ears for exactly 10 minutes once the water comes to a boil.
11Boil the pig's ears for exactly 10 minutes once the water comes to a boil.
12Boil the pig's ears for exactly 10 minutes once the water comes to a boil.
13After 10 minutes, remove the pig's ears and immediately submerge them in cold water.
14After 10 minutes, remove the pig's ears and immediately submerge them in cold water.
15After 10 minutes, remove the pig's ears and immediately submerge them in cold water.
16Ensure any remaining fatty parts are trimmed off the pig's ears.
17Ensure any remaining fatty parts are trimmed off the pig's ears.
18Ensure any remaining fatty parts are trimmed off the pig's ears.
19Prepare a basin of ice water and add 50 ml of vinegar and 10 grams of salt to it.
20Prepare a basin of ice water and add 50 ml of vinegar and 10 grams of salt to it.
21Prepare a basin of ice water and add 50 ml of vinegar and 10 grams of salt to it.
22Slice the pig's ears thinly and place them into the ice water mixture.
23Slice the pig's ears thinly and place them into the ice water mixture.
24Slice the pig's ears thinly and place them into the ice water mixture.
25Use your hands to thoroughly squeeze the pig's ears in the ice water to remove all stickiness; the water will become cloudy.
26Use your hands to thoroughly squeeze the pig's ears in the ice water to remove all stickiness; the water will become cloudy.
27Use your hands to thoroughly squeeze the pig's ears in the ice water to remove all stickiness; the water will become cloudy.
28Soak the pig's ears for another 10 minutes in the ice water to firm them up.
29Soak the pig's ears for another 10 minutes in the ice water to firm them up.
30Soak the pig's ears for another 10 minutes in the ice water to firm them up.
31Drain the pig's ears thoroughly, or use a vegetable spinner to remove all excess water, ensuring they are very dry.
32Drain the pig's ears thoroughly, or use a vegetable spinner to remove all excess water, ensuring they are very dry.
33Drain the pig's ears thoroughly, or use a vegetable spinner to remove all excess water, ensuring they are very dry.
34To 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.
35To 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.
36To 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.
37Cook the sauce on low heat until it boils, then continue boiling for 2 minutes.
38Cook the sauce on low heat until it boils, then continue boiling for 2 minutes.
39Cook the sauce on low heat until it boils, then continue boiling for 2 minutes.
40Turn off the heat and let the sauce cool completely.
41Turn off the heat and let the sauce cool completely.
42Turn off the heat and let the sauce cool completely.
43Once 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.
44Once 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.
45Once 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.
46Mix the pig's ears, chilies, and lemongrass thoroughly.
47Mix the pig's ears, chilies, and lemongrass thoroughly.
48Mix the pig's ears, chilies, and lemongrass thoroughly.
49Pour the completely cooled sweet and sour sauce over the pig's ears and mix well.
50Pour the completely cooled sweet and sour sauce over the pig's ears and mix well.
51Pour the completely cooled sweet and sour sauce over the pig's ears and mix well.
52Transfer the mixture into a clean jar, seal it tightly, and refrigerate for one day before serving.
53Transfer the mixture into a clean jar, seal it tightly, and refrigerate for one day before serving.
54Transfer the mixture into a clean jar, seal it tightly, and refrigerate for one day before serving.
Ingredients
2 tai heo (pig's ears)
2 tai heo (pig's ears)
2 tai heo (pig's ears)
2 liters nước (water)
2 liters nước (water)
2 liters nước (water)
3 gốc sả (lemongrass stalks), crushed
3 gốc sả (lemongrass stalks), crushed
3 gốc sả (lemongrass stalks), crushed
2 củ hành (onions), crushed
2 củ hành (onions), crushed
2 củ hành (onions), crushed
10 grams muối (salt)
10 grams muối (salt)
10 grams muối (salt)
30 ml giấm (vinegar)
30 ml giấm (vinegar)
30 ml giấm (vinegar)
20 ml nước mắm (fish sauce)
20 ml nước mắm (fish sauce)
20 ml nước mắm (fish sauce)
1 thau nước đá (ice water)
1 thau nước đá (ice water)
1 thau nước đá (ice water)
50 ml giấm (vinegar)
50 ml giấm (vinegar)
50 ml giấm (vinegar)
10 grams muối (salt)
10 grams muối (salt)
10 grams muối (salt)
200 grams đường (sugar)
200 grams đường (sugar)
200 grams đường (sugar)
100 grams giấm (vinegar)
100 grams giấm (vinegar)
100 grams giấm (vinegar)
200 ml nước (water)
200 ml nước (water)
200 ml nước (water)
100 ml nước mắm (fish sauce)
100 ml nước mắm (fish sauce)
100 ml nước mắm (fish sauce)
5 grams tiêu sọ (white peppercorns), crushed
5 grams tiêu sọ (white peppercorns), crushed
5 grams tiêu sọ (white peppercorns), crushed
10 quả ớt đỏ (red chilies)
10 quả ớt đỏ (red chilies)
10 quả ớt đỏ (red chilies)
10 quả ớt xanh (green chilies)
10 quả ớt xanh (green chilies)
10 quả ớt xanh (green chilies)
3 cây sả (lemongrass stalks), only roots, sliced diagonally
3 cây sả (lemongrass stalks), only roots, sliced diagonally
3 cây sả (lemongrass stalks), only roots, sliced diagonally