Try this Pickler Pigs Ears, Chinese Style recipe, or contribute your own.

Still searching for what to cook ?

Name: Pickler Pigs Ears, Chinese Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 c Sugar; 1 c Sliced carrots; 1 Red onion, cut in chunks; 1/4 c Sugar; 3 sl Fresh ginger root; 1/2 c White vinegar; 3 Cloves garlic, sliced; 1 ts Salt; 1 ts Salt; 1 c White vinegar; 1 tb Thinly sliced fresh ginger; 1 Bell pepper, cut in chunks; 4 Whole star anise; 1 Cucumber, unpeeled, seeded

Find the most delicious recipes here

INGREDIENTS

1 c Sugar
1 c Sliced carrots
1 Red onion, cut in chunks
1/4 c Sugar
3 sl Fresh ginger root
1/2 c White vinegar
3 Cloves garlic, sliced
1 ts Salt
1 ts Salt
1 c White vinegar
1 tb Thinly sliced fresh ginger
1 Bell pepper, cut in chunks
4 Whole star anise
1 Cucumber, unpeeled, seeded

Servings

INSTRUCTIONS

Well 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

Alert editor

Pickler Pigs Ears, Chinese Style

1 c Sugar
1 c Sliced carrots
1 Red onion, cut in chunks
1/4 c Sugar
3 sl Fresh ginger root
1/2 c White vinegar
3 Cloves garlic, sliced
1 ts Salt
1 ts Salt
1 c White vinegar
1 tb Thinly sliced fresh ginger
1 Bell pepper, cut in chunks
4 Whole star anise
1 Cucumber, unpeeled, seeded

Well 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1250g)
Recipe Makes: 1 Servings

Calories: 3059
Calories from Fat: 9 (0%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 97.8mg		3 %
Potassium 618mg		16 %
Total Carbohydrate 771.6g		227 %
	Dietary Fiber 7g	28 %
	Sugars, other 764.6g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3059

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe