Pork ears are very healthy, although it is believed that they have a lot of cholesterol. They are undesirable to eat if a person has cardiovascular disease. For people who have sore joints, pig's ears, on the contrary, are very useful. Since they contain a lot of gelatin, magnesium, zinc, protein, collagen, vitamin B, iron, iodine, potassium and sodium. These components are necessary for those who suffer from osteochondrosis, osteoarthritis and other similar diseases.
Collagen and iron have a positive effect on the skin, teeth, hair and nails. Usually people are prescribed expensive medications with such components. Why buy them, if you can just eat a moderate amount of pork ears and get all the necessary substances for the body. For those who are on a diet, we can advise you to make a salad of this product only in boiled or baked form, then 100 grams account for no more than 200 kcal.
Pig ears are considered a delicacy in many countries. For example, in Ukraine, Russia, Belarus, Germany, Korea. Basically, pork ear salad is served cold. In this case, one feature must be taken into account. Which one? Now we will tell. Before preparing a salad of pork ear, you need to remove all the bristles on it. Because they give an unpleasant smell and spoil the taste.
First salad
Korean pork ear salad is a pretty savory appetizer. For cooking, we need:
1. Large pork ears - 2 pcs.
2. Carrots - about 300 grams.
3. Seasonings that are added to Korean salads.
4. Vegetable oil - 100-150 ml.
5. Vinegar - 45-60 ml.
6. Garlic - 1 head.
7. Salt to your liking.
Pork Ears Salad: Recipe
Ears, for starters, need to be cleaned well, as a lot of dirt accumulates there and washed. In order for them to become soft, they need to be boiled. Then remove, put on a paper towel so that all the liquid comes out, and cut into strips. Pour vegetable oil and vinegar into a separate pan.
Those who do not like sour can do with two tablespoons of vinegar. Bring this liquid to a boil and set aside for a while. Then we put the cut ears in this saucepan. Grind the carrots in strips on a special grater to make it thin as Korean. Next, put in a saucepan to the ears. Squeeze the garlic into the same container and add seasoning. Mix everything and put in a cool place for 7-8 hours, so that the ears are well marinated. After 8 hours you can get it. That's all, the dish is ready to eat.
Pork ear salad is made not only in Korea, but also in China. Only there is Shaoxing wine added to almost every dish, which gives the dish a special taste and aroma. It can not be replaced with another similar ingredient, so that there is no change in taste. The main thing is that such a wine needs a very small amount. In this case, the taste is simply excellent.
Chinese Pork Ears Salad
What do you need?
1. Pig ears are small - 3-4 pcs., Or large - 2 pcs.
2. Chives (stalks only) - 2 pcs.
3. Dried ginger - 2-4 g.
4. Shaoxing wine - not more than 30 ml.
5. Soy sauce (preferably light, if not, then can be replaced with dark) - 150 ml.
6. Onions - 1 head.
7. Garlic - 4 cloves.
8. Brown sugar - 10-14 g, but you need to add to your taste.
9. Carrots - 150 g.
10. Salt - 5-7 g per 1 liter of water.
11. Pepper peas - not more than 5 pcs.
12. Clove - 5 pcs.
Cooking a dish
First you need to rinse your ears well and thoroughly. Cut each into two equal parts and place in a pan. We put it on fire. As soon as the liquid with the ears begins to boil, put the carrots, peeled and chopped onions, whole and pre-chopped green onions. Pour wine, soy sauce - about 100 ml, ginger, sugar, salt, pepper, cloves into the same pan and cook for about three hours on low heat so that the water gurgles quite a bit.
After the ears are cooked, put them in another container, pour about 1 cup of broth there and put them under oppression for half a day. At night you need to send it to the refrigerator. The next morning, get them, finely and finely chopped, you can stripes or cubes, pour in the remaining soy sauce and add garlic, mix. That's all, the dish is ready to eat.
Russian version
In Russia, pork ear salad is made differently, parsley is added there. What do you need?
1. Large pork ears - 2 pcs., If small, you can 3, even 4 ears.
2. Garlic - 4-5 cloves, you can add a whole head, aroma and taste will be more saturated.
3. Large onions - about 150-200 g.
4. Parsley - 1 large bunch or 2 small ones.
5. Vegetable oil - 45-60 ml.
6. Bay leaves - usually put 2-3 pcs., If they are large. Small can be put 4 or 5 leaves.
7. Black (peas) and allspice - approximately 5 pcs.
8. Dill - 2-3 umbrellas, you can both fresh and dried.
9. Salt and ground black pepper to taste.
10. Vinegar - 5 ml, can be replaced with lemon juice - about 15 ml.
11. Water - a liter and a half. If more than two ears, then you can add more fluid.
Cooking
Rinse your ears well, clean them from dirt and remove hairs. Cook until tender (about 2 hours, depending on hardness). Put on a paper towel so that excess fluid is gone, and cut into thin straws. Then you need to slightly sprinkle with vinegar or lemon juice, add a little vegetable oil and mix.
In the remaining vegetable oil add garlic, salt and other seasonings, except for parsley and onions. Let this sauce brew. Meanwhile, parsley should be cut large, onion in half rings. The straws are already slightly marinated in vinegar or lemon juice, add chopped parsley and onion, as well as garlic sauce. Now let it all infuse together from 1 to 3 hours. Pork ear salad is ready. You can garnish with parsley leaves before serving.
Conclusion
Now you know how to make a salad of pork ears. We hope that our tips will help you. Good luck cooking!