Porcine ears in Korean
Ingredients:
- Pig ears - 2 pcs.
- Apple cider vinegar - 20-30 ml
- Garlic - 4 cloves
- Bay leaf - 4 pcs.
- Vegetable oil - 40 ml
- Korean carrot seasoning - to taste
Method of cooking pork ears:Before cooking, rinse the ears thoroughly with running water, paying special attention to the ear opening. Then place them in a saucepan, fill with water, add salt and cook for about 2 hours over medium heat. While the ears are cooking, prepare the marinade. To do this, crush the bay leaf into crumbs and mix with crushed garlic, vinegar, Korean carrot seasoning and vegetable oil. After one and a half to two hours, remove the boiled pig ears from the broth, cool slightly and cut into thin strips. Add the marinade, mix well and refrigerate for a day. The appetizer should be served cold.
Roasted pork ear in French
Ingredients:
- Pig ears - 6 pcs.
- Onions - 2 heads
- Butter - 50 g
- Wheat flour - 2 tbsp.
- Celery - 100 g
- Milk - 1 tbsp.
- Parsley root - 20 g
Method of preparation:The pig ears are washed thoroughly and placed in a large saucepan. Peeled parsley root, celery and one whole onion are also added. Allspice or black pepper can be added if desired. French chefs believe that no matter how many spices you add, the ears will not get worse. Next, the contents of the saucepan are poured with cold water and put to cook on medium heat for about 2 hours. About half an hour before readiness, the broth should be salted to taste. When the ears are ready, they are taken out of the broth, cooled and cut into strips. Grease the baking sheet with butter and put the chopped ears on it. Onions cut into half rings are placed on top. The sauce is prepared separately. To do this, heat the butter in a saucepan, add flour, stir. When the flour is lightly fried and acquires a golden hue, milk is added to the saucepan. The mixture is whisked to avoid lumps. The prepared sauce is poured into the baking tray with ears and onions. Sprinkle with grated cheese on top. Bake the dish for 15-20 minutes at 180 °C.
Pressed pork ears in Chinese
Ingredients:
- Carrots - 1 pc.
- Pig ears - 2 pcs.
- Onion - 1 pc.
- Mixture of five peppers - 5 g
- Bay leaf - 2 pcs.
- Ginger - 1 tsp.
- Carnation - 1-2 pcs.
- Soy sauce - 30 ml
- Brown sugar - 2 tsp.
- Star anise - 1 pc.
Method of preparation:Pig ears are cleaned and washed thoroughly. Then they are put in a saucepan and covered with cold water. Add carrots cut into strips and a whole, unpeeled onion. Bring the broth to a boil, remove the foam. Then add all the other ingredients and cook for 2.5 hours on low heat under a lid. Ready pig ears are taken out of the broth, cut off the fatty part (optional) and put in a rectangular container. You can put a piece of carrot between the ears. Next, add a little broth (about 1/4 of the capacity) to the container and put a weight so that the ears are covered with liquid. In this form, put in the refrigerator overnight. When the appetizer hardens, remove the weight. Dip the container with the ears in hot water for a few seconds so that the contents can be easily placed on a plate. Serve soy sauce, grated garlic or horseradish with the appetizer.
Festive snack from pork ears
Ingredients:
- Minced meat - 300 g
- Pig ears - 2 pcs.
- Grated carrots - 200 g
- Garlic - 4 cloves
- Gelatin — 1 sachet
- Greens — 1 bunch
- Egg - 1 pc.
- Salt, spices
Method of preparation:Boil the pig ears in water for about 1 hour. Then remove from the broth and let cool. Sprinkle the cooled ear with salt, spices and place on a piece of foil, sprinkle with gelatin. Put half of the carrots on top and sprinkle again with salt, spices, gelatin. Next comes the turn of finely chopped greens and garlic. Add an egg and spices to the mince, put on the garlic and sprinkle with gelatin. After the mince, all the layers are laid out in reverse order, starting with the garlic. Each layer is lightly sprinkled with gelatin. When all the ingredients are used, cover the snack with the second ear on top and tightly wrap it in several layers of foil. After this, also tightly wrap it in several layers of cling film. Put in a pan with cold water and cook for about an hour and a half. After some time, take the ears out of the water and, without unwrapping, put them under a press. The cooled roll together with the press is placed in the refrigerator for a couple of hours. When serving, the dish is cut and decorated with greens.
