A non-standard, tasty and harmless snack in moderation. Even novice cooks can cook pork ears for beer, it’s no more difficult than cooking dumplings. Thanks to the cartilage, the dish will turn out crispy. Initially, according to the recipe, a cold appetizer in a marinade comes out, lovers of hot dishes can lightly fry the finished ears in a pan.
Ingredients:
- pork ears – 6-8 pieces;
- vegetable oil – 3 tablespoons (for frying);
- Garlic – 2-3 cloves;
- salt – to taste.
Other seasonings and spices can be added to the marinade (6th stage) to taste: black or red ground pepper, ketchup, onion, bay leaf, apple cider vinegar, herbs.
pig ears recipe for beer
1. Soak the ears in cold water for 45-60 minutes, then clean them with a stiff brush or a knife from lint, bristles, growths. Rinse with running water.
2. Put in a saucepan, fill with water (should be 3-4 cm higher than ear level).
3. Bring to a boil. Cook over medium heat for 1,5-2 hours, stirring occasionally, until the ears are soft (they will easily pierce with a fork).
4. Rinse the cooked pork ears in running water, then dry on a paper towel.
5. Cut lengthwise into thin strips (straws) 2-3 cm wide. Place the straws in a deep bowl, sprinkle with salt and stir.
6. Add squeezed garlic and other seasonings (optional) to the ears, mix again. The marinade is ready.
7. Cover the bowl with a lid, put the marinated straws in the refrigerator for 1-2 hours. The dish is ready.
8. Lovers of fried appetizers can heat a skillet with vegetable oil and fry the pork ears over medium heat (5-10 minutes), stirring occasionally.
