Salted Pig's Ears
Sùlt
by Ms. Desiree Da Costa Gomez
Salted Pigs Ears is one of the dishes that are
traditionally served during social and family gatherings around the end of
the year. Nowadays it's also prepared for special occasions during the
year.
Yield:
4 servings
Ingredients:
- 1 lbs. salted pig's ears
- 2 cups water
- ±1 cup distilled vinegar
- ½ cup water in which the salted ears
were boiled
- 2 onions, finely sliced
- 3 cloves garlic, finely sliced
- 5-6 whole all spice
- 10 cloves, whole
- 1 bay leaf
- hot pepper (to taste)
Method:
Clean the ears and wash them thoroughly. Let them stand in a lot of water
for about an hour. Discard this water and put the ears to boil in new
fresh water. They have to boil until tender. Don't let them become to
tender. Sometimes I cook them in a pressure cooker. As soon as the
pressure cooker starts to sound wait for 10 minutes and turn of the heat
immediately.
Take the ears out of the water and let them cool off. Measure ½ cup of
water (or a little more) and put aside. After that we cut the ears in long
pieces but not too wide.
In a large glass bowl (with a lid) we mix water with vinegar, the ½ cup of
water in which the ears were cooked, onion, garlic, hot pepper, all spice,
cloves and the bay leaf. I personally like to add a teaspoon of vegetable
oil. Add the ears and mix everything well with plastic spoon.
Cover the bowl and let the preparation
stand for 24 hours and then it's ready to serve.
Tip:
You can also mix the water with pure vinegar. Then you can check the
amount of vinegar you wish to add. Add the pure vinegar a little at the
time until the desired taste is reached. In the Netherlands the ears are
not heavily salted. I just cook them once in water.
Ms. Desiree Da Costa Gomez website:
Desiree's Gourmet
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