Pork ears is a delicious delicacy loved by gourmets in many countries of the world, and it is cooked differently everywhere. The Czechs, for example, smoke pig ears for a beer snack, the French make hearty hot dishes from them with an exquisite sauce, and the Koreans make their traditional spicy salads. Prepare two options for this product from the European and Asian menus.
Ingredients: – 6 pork ears; – 2 onions; – 1 parsley root; – 100 g of celery root; – 50 g butter; – 1 tbsp. milk; – 1 tbsp. wheat flour; – 100 g of hard cheese; – salt; – vegetable oil.
Rinse each pork ear thoroughly and place in a large pot already on the stove. Add the peeled onion, parsley and celery roots and cover with water. Bring the liquid to a boil over high heat, then reduce the temperature to medium and cook the ears for 2 hours.
After this time, salt them with 1 tablespoon. salt, stir and after a couple of minutes remove the pan from heat. Remove the pork ears, cool them, cut into large strips and place on a deep baking sheet greased with vegetable oil.
Before cutting boiled pork ears, they need to be cooled, otherwise they will stick together in the finished dish. It is ideal to cook them in the evening, put them on a plate and refrigerate, and chop them in the morning.
Remove the husk from the remaining onion, cut it into thin half rings and spread over the ears. Prepare a white sauce by throwing butter in a saucepan over high heat. Melt it, add flour and fry it until light brown. Pour in a thin stream of milk, stirring constantly with a broom with your other hand to prevent lumps from forming. Simmer the sauce over medium heat, stirring constantly until it thickens, then pour into a baking sheet. Preheat oven to 180 ° C. Grate the cheese on a fine grater and sprinkle on the dish. Roast the pork ears in French for 20 minutes, until a golden cheese crust appears.
Korean Pig Ears
Ingredients: – 2 pork ears; – 1 carrot; – 2 onions; – 1 bay leaf; – 5 cloves of garlic; – 3 tbsp. soy sauce and apple cider vinegar; – 0,5 tsp each ground black pepper and coriander; – a pinch of chili powder; – 20 g of cilantro; – salt; – vegetable oil.
Place a medium saucepan filled with 1,5 L of salted water with bay leaves and a whole peeled onion over the fire. Place the washed pork ears in there and cook them for 1,5 hours. Meanwhile, peel off another onion, chop it and sauté in hot vegetable oil for 2 minutes.
Grate the carrots coarsely and add them to the pan as well. Cook the vegetables for another 5 minutes, stirring occasionally. Cut the welded and chilled ears into strips no more than 7 mm thick. Transfer them to a deep bowl along with the fried vegetables, crushed garlic, chopped cilantro and season with the soy sauce, vinegar and spice mixture.