2 lb 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
A Recipe for
Pickler Pigs' Ears Chinese Style
Food Tip |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This Recipe for Pickler Pigs' Ears Chinese Style is one of thousands in the Recipes-to-go Asian Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Pickler Pigs' Ears Chinese Style Recipe - you should enjoy the recipe collections you can find on the websites below:
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This is a recipe for Pickler Pigs' Ears Chinese Style from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
We'll start of the front end of the pig...
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. 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.
Makes two quarts.
Variations: Pigs' snouts may be prepared in the same manner. Add 1
cup fresh sweet pineapple chunks at the same time as the vegetables.
All these recipes are from "Innards and Other Variety Meats". Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
Serves: 1
Pickler Pigs' Ears Chinese Style Recipe brought to you by Recipes To-Go