Pig ears are a delicacy not only in Asia, but also in Europe. Snacks, salads are made from this offal, it is baked in sauce, pickled, boiled. Such dishes can even be served on a festive table.
You will need the following set of products:
– pork ears; – 60 ml of vegetable oil; – 60 ml of vinegar; – bay leaf; – 50 g of granulated sugar; – garlic; – salt; – ground black pepper; – seasoning for Korean carrots; – 3 cloves.
Rinse your ears, dry them with a towel, remove excess dirt from the skin with a knife. Boil the offal in 2 liters of water over low heat, cook until the cartilage is soft, at least 2 hours. Refrigerate. Cut them into strips about 2 mm wide.
The hardest ingredient in this dish is the marinade. Pour vegetable oil into a saucepan, place over medium heat and bring to a boil. Then add vinegar, stir. Grind the bay leaf in a mortar, you should get a powder. Add seasoning to the rest of the ingredients, add sugar there. cloves and crushed garlic. Season with salt and pepper. At the very end, add the Korean carrot seasoning. Cover ears with hot marinade and refrigerate for 12 hours. Then place in a salad bowl and serve as a snack.
Ears cooked in this way can be served as a main course with a side dish of your choice. The dish looks original when it is cooked in portions. For this you will need:
– 2 onions; – 50 g of butter; – 200 ml of cow’s milk; – 100 g of hard cheese; – 50 g of flour; – parsley root; – 6 pork ears; – 100 g of celery.
Rinse your ears, place them in a pot of water and cook until tender for at least 2 hours. Peel one onion and put it inside, add celery and parsley root there. Cook for another 1 hour over low heat, then remove the offal and cool. Cut into square pieces.
Pork ears can be served hot or cold. They are good for drinking with beer or spirits.
Grease a baking sheet with vegetable oil, put your ears on it, salt. Cut the remaining onion into half rings and sprinkle on top of the meat. Leave it on for a few minutes.
Prepare the sauce. Dissolve the butter in a saucepan, add flour there, stir. Put on low heat and, stirring constantly, bring to a boil. Remove immediately from the stove and pour in the milk. Bring to a smooth consistency. Pour the prepared sauce over the ears, sprinkle with pre-grated cheese on top and put in the oven for 20 minutes. Bake at 180 ° C. Serve garnished with herbs.
This recipe allows you to vary the filling and sauce to your liking. And the ears can be tied with threads. Take:
– pork ears; – 2 carrots; – 2 onions; – 300 g of pork; – 2 cloves of garlic; – marjoram; – basil; – bay leaf; – black peppercorns; – water; – vegetable oil; – 20 g flour; – salt; – 60 g of butter; – 100 g of grated hard cheese.
Rinse the pork ears, singe them over an open fire, then peel them off with a knife to clean cartilage. Transfer the product to a saucepan, cover with water and add peeled onions, chopped carrots, bay leaves, peppercorns. Simmer for 4-5 hours.
Make minced meat with onions, garlic, marjoram, basil, salt. A lean pork tenderloin is best for this. Lubricate the ear with meat, roll it up and secure with a toothpick. Repeat with the other ear, place them on a greased baking sheet, cover with foil and bake in the oven for 10 minutes.
Melt butter, fry it with flour, add water and season with spices. Pour the sauce over the pork ears, sprinkle with grated cheese and bake for another 30 minutes. Serve cut in half.