Porcine ears in Korean - delicious hot appetizer

Pork ears in Korean - a delicious hot appetizer. It is good for various strong drinks. It is not difficult to cook it. The most important thing is to thoroughly wash the pig's ears (in Korean they must first be welded and then marinated). Of these, you can prepare a lot of interesting and exciting appetite dishes. First of all - salads.

Pig Ears in Korean

In order to prepare four servings of salad, one pair of large pork ears, bay leaves, black peppercorns and salt will be needed. For marinade you need garlic, Korean carrot seasoning, olive oil, sugar and wine vinegar. All these ingredients need to take one tablespoon. Boil a liter of salted water, boil in it pork ears in Korean with the addition of bay leaf and pepper for two hours on a moderate fire. If they are taken from an old animal, it may take additional time. For example, up to three hours. If the water boils, you need to pour more salted boiling water.

In the meantime, prepare the marinade sauce. This should be done as follows: pound the bay leaf, crush the cloves of chives with a press and connect them with the remaining components of the marinade. Boiled chilled ears cut into thin long strips and season with sauce. After placing in a sealed container, tightly cover and clean in the refrigerator for a day. The ready-made dish is very crisp, resilient and fragrant. Light garlic flavor stimulates appetite and allows using it as a snack. You can eat them with mashed potatoes or peas, with steamed rice. And you can use it as a component of salads. Supplement the pickled or smoked pork ears with eggs, green peas, gherkins or sliced potatoes, cooked in a uniform. This is a good opportunity to diversify your menu. Almost any salad will benefit from such a component. Crispy spicy appetizer will help to give many dishes a piquant note. This by-product can be added to julienne and casseroles from noodles (instead of bacon).

Original soup

But do not think that you can be useful only to the pig ears themselves - the benefit of the broth, which resulted from their boiling, is not so obvious, but very large. It is very thick and rich. From it you can cook even a cold, but you still start with soup. In addition to half a kilogram of pork ears, a little bacon (smoked bacon), a glass of beans, four paprika, three hundred grams of potatoes and as many onions, one carrot, parsley, dill and marjoram. And also a tablespoon of flour for refueling and spices for your taste.

Boil the pork ears, as indicated above, but with onions and carrots. Separately boil the beans. Pepper and potatoes peeled and cut. Broth the broth, cut the ready-made pork ears with strips. From bacon and onion to prepare a refueling. Add flour and marjoram to it. Pour broth into it, achieving uniformity. Then put the potatoes, meat, beans and pepper in the soup, cook until ready. Five minutes before the end of cooking, add greens, pepper and salt.