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July 1998 Recipe:
Zult (Pickled Pigs' Ears) Serves 4

This dish is another typically Aruban dish and is also found in many variations on Aruba and also on other Caribbean islands. In fact, this dish's main ingredient (in this case pigs' ears) can be substituted with other meats such as crabmeat, shrimp, or certain types of white flesh fish and there is also an interesting variant made using hard-boiled eggs as a substitute for the meat, so feel free to experiment depending on your preference!

Once the ears are white, place them in an enamel or pyrex saucepan with salted water to cover. Bring to a brisk boil and cook the ears for twenty minutes or until tender. Then drain the ears, retaining one-half cup of the liquid, and slice into julienne strips.

Prepare the marinade using the following ingredients:

• 1 cup white vinegar
• 1 to 2 cloves garlic, crushed
• 1/2 tsp allspice
• 6 cloves
• 1 onion, sliced
• 1 or more (depending on preference) hot peppers in small pieces
• The one-half cup liquid retained previously

Salt is not really necessary unless you prefer a very salty taste. Once the marinade is ready, pour over the pigs' ears and refrigerate for twenty-four hours. Zult is 'pika' or spicy hot, and goes nicely with little chunks of French bread.

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[ This page was last updated on Friday, January 04, 2008 ]

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