How to cook pork ears

How to cook pork ears

Pork ears consist of cartilage tissue, their use has a positive effect on the condition of hair, nails, skin, and joints. They are happy to eat in China, Korea, the Czech Republic, Germany and several other countries. This product is less popular among our compatriots, but in recent years it is beginning to be in great demand. If you know how to cook pork ears, you can make a salad or a snack for beer, cook chilled meat or a main dish.

Cooking Features

This is not to say that cooking pig ears is difficult. This process is long and has certain specifics, but even an inexperienced cook can cope with the task. He just needs to know a few important points, and then his pork ears will turn out soft and tasty, without an unpleasant smell.

  • By purchasing unprocessed pork ears, you need to prepare for difficult trials. Processing of offal is the most important and difficult stage in the preparation of any dish of them. Ears must be thoroughly cleaned, the shaving of the bristles and scorching over an open fire. If you are not confident in your abilities, you can purchase already prepared pig ears. They need only be cleaned, scraped with a knife, until pink, for 5 minutes, put into boiling water, then rinse with cold water.
  • After the pig's ears have been washed and cleaned, they must be soaked in cool water. Soaking time should be at least 2 hours, but not more than 12 hours, as otherwise the product may begin to deteriorate.
  • After soaking, the pork ears are washed again, filled with clean water and boiled for a long time. Whole ears are boiled, as raw cartilage tissue is very hard, and it will be extremely difficult to cut the product at this stage.
  • Cooking time of pig ears is 3-4 hours. It depends on the size of the ears and the purpose for which they are prepared. If you fry them, simmer or bake, you can limit yourself to three hours. If you cook your ears for brawn, it will take 4 hours. In a slow cooker, pig ears are prepared a little less time - 2-3 hours in quenching mode.
  • After boiling water in a saucepan in which pork ears are boiled, foam will begin to protrude on the surface. It must be removed with a slotted spoon.
  • To make the ears more delicious and fragrant, vegetables, roots and spices are added half an hour before they are ready. Adding apples to the broth allows you to give the product a more pleasant taste and aroma, to make them softer. Soy sauce gives them an appetizing color.
  • Salting pig ears is necessary only shortly before their readiness and in moderate quantities. They absorb salt well, and if salt is added to the broth at the beginning of cooking, the offal will be highly salted.

You can make Korean salad or a spicy snack for beer from boiled ears, bake them with vegetables, peas, and beans, and use them to make jelly. The broth, which remains after boiling pig's ears, will be an ideal fill for the jelly, even if you use the by-products themselves for cooking other dishes.

Pork ears cooked with soy sauce

Composition:

  • pig ears - 0, 7-0, 8 kg;
  • onions - 100 g;
  • sugar - 20 g;
  • black pepper peas - 10 pcs .;
  • bay leaf - 2 pcs .;
  • spices for pork - to taste;
  • dill - 20 g;
  • parsley - 20 g;
  • soy sauce - 60-100 ml;
  • water - 2, 5-3 l.

Method of preparation:

  • Prepare your ears by brushing and washing, soaking in cool water for several hours.
  • Put the offal in a saucepan, cover with clean water.
  • Set the pan on medium heat. After the water boils, boil the ears for 15 minutes, removing the foam protruding on the surface of the water. Then reduce the intensity of the flame, cover the pan with a lid, leaving only a gap.
  • Cook the product for 2 hours.
  • Peel the onion, put it in a saucepan with ears. There, put washed and tied greens, spices and sugar. Continue cooking the product for 30 minutes.
  • Remove the pan from the heat, keep the ears in the broth for another half an hour.
  • Cut the ears into straws, fold them into a saucepan. Sprinkle them with seasoning, cover with soy sauce. Put the stew-pan on a slow fire and put the pig ears on the lid for 15 minutes. You can use the microwave. Then the sliced ​​ears are put in a container for the microwave oven, sprinkled with soy sauce, sprinkled with spices and put in a microwave for 4-5 minutes, turning it on at maximum power.

Pork ears cooked according to this recipe will be an ideal basis for Korean salad. You can also make a beer snack.

Pork Ears Cooked with Vegetables

Composition:

  • pig ears - 0.5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • garlic - 4 cloves;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • carnation - 3 pcs .;
  • bay leaf - 2 pcs .;
  • sprigs of parsley - 2-3 pcs .;
  • Dill sprigs - 2-3 pcs .;
  • coriander - to taste;
  • sour apples or quince - 0, 3 kg;
  • water - 2-2, 5 l;
  • salt - to taste.

Method of preparation:

  • Clean the ears, wash, soak for 2 hours.
  • Peel the carrots, cut them into thick circles.
  • Remove the husks from the bulb. Cut the onion into 2-4 pieces.
  • Do the same with apples.
  • Garlic cloves clean.
  • Greens wash. Tie the stalks of parsley and dill in a bun.
  • Rinse the ears again, cover with fresh water and boil. First, cook them for 15 minutes over medium heat, removing the foam, then continue to cook for 3, 5 hours on low heat, covering the pan with a lid.
  • After a specified time, put vegetables and fruits in a saucepan, add spices and salt. Continue cooking the ears for another half hour.
  • Remove the pan from the heat. Leave the ears in the broth for an hour to make them softer.

It remains to get the pork ears out of the broth, chop or stuff it, depending on the recipe, and use it to make the main course. If you cook the pig's ears according to this recipe, then they can be used for aspic or as the main ingredient of hot appetizers.

Pork ears in a slow cooker for a second

Composition:

  • pig ears - 0.5 kg;
  • water - 1, 5 l;
  • canned beans - 0, 4 kg;
  • pitted olives - 0, 25 kg;
  • smoked sausages - 0, 2 kg;
  • tomatoes in own juice - 0, 35 kg;
  • hot peppers - 20 g;
  • Bulgarian pepper - 0, 2 kg;
  • salt - to taste.

Method of preparation:

  • Put the prepared pig ears into the multicooker bowl and cover with water.
  • Start the unit in fire mode for 2 hours.
  • Salted pork ears and leave in heating mode for half an hour.
  • Remove the ears from the multicooker, cut into strips.
  • Cut sausages into circles.
  • Mix the ears with sausages, olives and beans, add the sweet pepper cut into quarters of rings and finely chopped spicy. Stir once more.
  • Pour the broth, wash and dry the bowl of the slow cooker.
  • Put the prepared mixture into it.
  • Peel the tomatoes, chop them, put the juice in the multicooker container with the juice.
  • Lower the cap. Activate the program "Baking" for half an hour.

After trying this dish at least once, you will start to include it in the family menu often.

Pork ears are a useful product, but not everyone cooks them at home. The main reason is that many housewives do not know how to cook this product and what can be cooked from it. In fact, the technology of boiling piglet ears is simple, although it takes a lot of time.

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