Neglecting offal often fails seriously those who like to eat tasty food. The people believe that cow udders, lungs or the same pig ears are low-grade products, almost inedible and not worth attention. In fact, everything is like in a joke: “You just don’t know how to cook them.” Even such a delicacy, as one can say, like pork ears (as well as legs), it comes to the majority of culinary experts to use unless in jelly.
And it's a shame for the team! It has long been known that the same pork “mugs” with the right approach will simply become divinely tasty; in many pubs and beer bars, they are an indispensable snack for a foamy drink. And in the East, in particular in Korea, ears are a completely independent and respectable dish.
The main thing is preparation: soaking
In order not to be disappointed in the selected recipe, which, by the way, is a great many, you need to know exactly
how to cook ears. In most dishes, this part of the pork organism appears in a cooked form, although many imply further processing. And of course, this business has its own subtleties.
First of all, before cooking the ears need to be soaked. And the thoroughness of this process depends on how much time you need to cook pork ears. A poorly soaked product will require great effort from the cook, the dish will turn out to be less juicy, soft and tasty. So to the point. Ears should spend at least two hours in the water. Moreover, if the ears are windy or the hog was not too young, it is better to extend the "bath" for an hour or more. Experience will help you determine the time: the more often you cook, the better you know how to cook your ears, how much to soak them, etc.
Second stage of preparation: decent
Not in all places where you can buy this by-product, they will take care of you in advance. Those who sell pork know that few people are interested in the ears, and ignore pre-sale preparation. So you will probably get the future delicacy almost in its original form (unless separate from the pig).
Before you cook the ears, you have to worry yourself so that the bristles do not get stuck in your teeth. For this purpose, they must be washed very carefully, you must agree, this is in your own interests. Of course, during cooking, some of the dirt remained in the broth, which is precisely why it is not used anywhere, but it is better to play it safe (ears are a wonderful store of unappetizing substances).
Further, if you are thinking about how to cook your ears deliciously, and not horrible, you need to scrape them off. For this, an ordinary metal brush or sponge for dishes is quite suitable. If the result does not suit you - additionally grind the workpiece. There certainly is not a single bristle left.
The most important stage
If you do not want to spoil the final result, try not to “screw up” this particular part of the preparation. How much to cook pork ears depends on their condition. In most cases, three is enough, a maximum of four hours. But if the ears got frozen - lay the margin of time for defrosting (you can use the microwave). And if the pig is somewhat older - throw an hour to overcome it. The question "How much to cook ears?" very much depends on these two factors.
Do not forget the main thing: the prepared basis for the future culinary masterpiece is placed only in cold water! Otherwise, nothing tasty will come of it. And you can figure out how much to cook pork ears in the course of events: as long as they become softer - we do not interrupt the process, as soon as the previous sample does not differ from the next one - you can turn it off. And remove the foam in time! Nobody needs a dubious smell.
What to do next: Korean Council
The inhabitants of this country do not neglect such a “frivolous” product. On the contrary, they love him, appreciate him and cook well. And if you want to feel like a Korean and feel the unforgettable sensations that ready-made ears will give you - a recipe to help!
Five ears will need a global amount of spices. Too exotic or those that are difficult to get can be replaced with more familiar salt,
red pepper and chili, adjika (you can take a dry store, but if some grandfather Valiko is located in the nearest market - give preference to it). Suneli hops also will not hurt (especially in the absence of the aforementioned grandfather), and coriander will not be superfluous. Three-quarter cups of vegetable oil and vinegar are also useful. Do not like the latter - just a couple of tablespoons. The situation is the same with sugar: 2 small spoons are needed, but one can be dispensed with. Cloves and bay leaves to taste.
We have already figured out how to cook pork ears. Cooked and chilled offal is cut into strips and stacked in a pan. From a small volume of water, all spices, sugar, butter and vinegar, marinade is made, which is poured over the ears for 4 hours. Tasty and unusual!
If you like beer
Fans of this hoppy drink will be very pleased with the following recipe. To begin with, it is very simple, especially if the ears are already prepared. The second joy is a minimum of additional products. For 2 ears you will need: vegetable oil - half a stack, half a glass of breadcrumbs for breading, salt, garlic-red pepper - to taste.
Then everything is elementary: the frying pan with oil is heated, the ears are laid out (cut them quickly and easily), sprinkled with a mixture of salt and spices and fried until blush. It is noteworthy that they sprinkle breadcrumbs later. With beer, they say, goes with a bang.
Just delicious
Even those who are familiar with pork ears are accustomed to perceive them solely as an addition, a snack. However, there are completely independent, not fatty (contrary to the general opinion) and very tasty culinary inventions of mankind. Among them are stuffed ears.
To begin with, 800 g of minced meat are mixed with spices and eggs. The ears should already be ready. On a baking sheet - foil, on it - an ear salted, pepper and sprinkled with gelatin (4 bags need 3 bags). Further into the ear, which is a very convenient envelope, grated carrots (don’t forget gelatin), salt with pepper, dill, garlic with plates, minced meat and pepper and salt again are laid out alternately. There should be 2 such layers. To make them more compact, incisions are made. Above is the second ear. The blank must be wrapped with foil (you can also put in a bag), and all this boils for about an hour and a half. Then cool, place under a press and send for 5 hours in the cold.
Very good soup
Most people still tend not to shy away from eating first courses. And here, too, pork ears come in handy. This time they will need only a gram of three hundred. Yes, plus a bunch of parsley, 200 g of cracklings, a pound of potatoes, 5 large full spoons of flour, one onion and vegetable oil for frying. Spices, as always, at the discretion.
The soup is prepared and is completely unique: the rules on how to cook ears do not work on it. "Mugs" are washed and scrubbed before, and more thoroughly. Then they, together with cracklings and half an onion, are placed in cold water, and the broth is cooked. If everything is done correctly - it will be really tasty. The ears are cut, and at this time a roast is prepared, in which the rest of the onion and marjoram are placed. Potatoes are diced in the broth, chopped ears and dressing. When it is ready and poured into plates, crackers and greens are used. Eating!
Baked Delicacy
Since thanks to the previous recipes everyone already knows how to cook ears, we move on to more intricate options. Already prepared by-product is placed on a baking sheet, poured with bechamel (a ready-made, but tastier home made, prepared by the caring hands of the hostesses is suitable), sprinkled with grated cheese and baked in the oven. The main nuance: when you cook the ears, add the roots, seasonings, onions, herbs to the water - it will be much tastier.
Ears in a slow cooker
The now-popular multicooker has gained fame for the fact that dishes prepared with it do not lose their taste, and they cook much faster, which is very important in our hectic life. This device is suitable for ears. The most attractive, in our opinion, is a recipe with beans.
For 3 ears you will need a can of canned beans. Better red, but white will do. Another jar of pitted green olives, smoked small sausage, onion, tomato paste, a clove of garlic, one bell pepper and seasonings (to taste).
You will get delicious pork ears. The initial recipe is standard. The cooked ingredients are cut into strips, put into a slow cooker, poured with a glass of hot water and 2 hours are cooked in a quenching mode. Onions, smoked meats, peppers and olives are cut as you like, but beautifully.
When the set mode is over, all the other ingredients are laid out to the ears, everything is salted and in the “Baking” mode 50 minutes are prepared. At the very end, finely chopped or crushed garlic is added.
Here is such a variety. Moreover, not all are presented: there is still an incredibly tasty roll of pork ears, a casserole of them, hodgepodge, snacks and salads. But start with the basics. If you like it, God will help your culinary talents and the stamina of your stomach!