Sweet and sour pork ears- a delicious dish in Vietnamese cuisine

Hello everyone, I came back to the Foodie Bee Hive community. Today I bring you a new dish. This dish is quite familiar to Vietnamese families on winter days and on traditional Tet holidays. This dish is "sweet and sour pork ears"

My story today
This morning I woke up a little later than usual and it was pouring rain, while I was sleeping under a warm blanket, my mother went to the market. I woke up and my mom just came back. Mom said that it's raining today and won't go to work, so we will make sweet and sour pig ears to prepare for the Lunar New Year. So we were assigned the task of making sweet and sour pork ears.
Normally, when I go to school far away, this dish is only sure my mother from preparing to finish, this year because of the epidemic, I can stay at home to help my mother. thanks to that, I can feel how hard it was for my mother to prepare this dish because it has a lot of ingredients, but the way to make it, my mother said it is also very simple.

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Let's find out how to make this dish with me.

Like other dishes, to have a delicious dish, the first important step is to prepare the ingredients, right?

Ingredients for sweet and sour pork ears include:
Pig ears: 4 kg

Carrots: 3 kilos
Kohlrabi: 3 kilos
Turnip: 2 kg

Sugar: 1.5 kg
Iodized salt: 1 kg

Sour vinegar 4 bottles
Premium vinegar: 1 bottle

Rock sugar: 1 kg
Purple onion: 1 kg

Garlic: 5g
Chili: 3g
The number of ingredients can be increased or decreased depending on your long-term use.
processing stage for pig ears

Clean the inner part of the ear by cutting off the dirty parts
then heat it over the fire to clean the feathers.

Then wash it clean and boil it.

Processing for kohlrabi, carrot, turnip

Peeled, soaked in water with a little salt in it for 15 minutes, and then removed.

The next step
The next step is to cut it into small pieces, so use a tuber cutter to give the tuber a better shape.

After cutting, put it in a pot and then pour 3 bottles of sour vinegar into it and soak it for 5 minutes.

For onions and garlic

onion

Notice

Peeled onions.
Because onions can easily sting your eyes when peeling onions, you should soak them in a bowl of water first and then peel them, the onions will no longer be hot and won't sting your eyes when you peel onions.

Garlic: peeled, chopped

Chili: cut into small pieces about 2 cm so that when soaked will not be crushed.
After the chili, onions, and garlic are prepared, mix them well with kohlrabi, carrots, and white cabbage for another 5 minutes, then remove and drain.

Phase 2
After being boiled for 25 minutes, the pig's ears are taken out to soak in ice water, the purpose is to keep the pig ears crispy longer when salted.
After soaking for 1 hour, take it out and wash it with boiling water to cool. After washing, cut it into small pieces, just to eat.

The most important step is to make sweet and sour water. Boil about 3 liters of water, then add a kilogram of cane sugar, 5 ounces of rock sugar, a bottle of vinegar, and 4 tablespoons of iodized salt. It is important that you stir well because the sugar is very easy to burn. After boiling, turn off the heat and let it cool

continue
The next step is to mix the pork ears with carrots, kohlrabi, radish, onions, garlic, and chili together

The next step is to put it in the box.

And this is my final result for today

After one week

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This dish may seem complicated, but it has the advantage of being eaten for a long time without fear of spoilage, can be combined with many other dishes to make your meals more abundant. They say that" you are what you eat, so eat while you can"
I really enjoy reading the articles about the recipes that you share in this community, so I hope you will also find my article useful.

Thank you for taking the time to read my post