Pickled Pigs' Ears Chinese Style

Bring a pot of water to boil. Place the pig's ears in the water and par-boil for a few minutes to remove any scum and impurities. Rinse and 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.

Variations: Pigs' snouts may be prepared in the same manner. Add 1 cup fresh sweet pineapple chunks at the same time as the vegetables.