Not all housewives know that it is possible to cook delicious, mouth-watering and exquisite dishes from absolutely every part of the pork carcass. Today I will correct this mistake and share with great pleasure the recipe for a gorgeous dish made from pork ears.
If you previously used pork ears exclusively for cooking jellied meat and did not know what else could be prepared from them, then I suggest that you familiarize yourself with my recipe "Marinated Pork Ears".
In fact, there are many interesting recipes from pork ears. So, for example, stuffed pork ears will be an excellent decoration for any festive feast, smoked ears will awaken your appetite, and many will like a salad of boiled ears with vegetables and herbs. And this is not a complete list of dishes prepared from this offal!
The benefits and harms of pig ears
This by-product contains 38% protein, the properties of which help to normalize the work of metabolic processes, building cells and replenish energy, which is the basis of the body's vital activity. In addition, the ears contain mineral salts - magnesium and zinc. And also a large amount of calcium, the first helper in diseases of the joints and strengthening bones. It is impossible to remain silent about the collagen found, which is extremely useful for hair, skin, and the body as a whole.
In addition to all of the above advantages of pork ears, it is believed that they contain harmful cholesterol. But looking at their nutritional value, you can see that for 300 grams of the finished product, cholesterol is only 5, 39 g, water 61, 2 g and ash 0, 6 g. However, despite this, I still do not recommend this product use for people with diseases of the gallbladder and liver.
And for those who are afraid to gain extra calories and are worried about the calorie content of pork ears, I will say that 100 g of this offal contains only 235 kilocalories. This is more than acceptable, isn't it?
- Caloric content per 100 g - 235 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Pork ears - 2 pcs.
- Garlic - 2-5 cloves depending on size
- Onions - 1 head
- Bay leaf - 3-5 leaves
- Allspice peas - 5 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 1 tsp taste
- Vinegar - 2 tablespoons or to taste
- Soy sauce - 2, 5 tablespoons
- Refined vegetable oil - 3 tablespoons
- Spices for Korean carrots - 2 tsp
- Ground coriander - 0.5 tsp
- Pepper mix - pinch
Cooking pickled pork ears
1. Wash pig ears thoroughly. Remove stubble, hairs and black tan from the ear canal, which can be scraped off with a knife. It can be removed easily enough.
Dip your ears into a saucepan, pour water, which you boil and boil them for about 30 minutes, while constantly skimming off the resulting foam.
2. Then rinse your ears and change the water. Add onion, garlic, bay leaf, salt and black pepper to them. Continue to cook the ears for about 2.5 hours.
3. When the ears are ready, place them on a plank and cool completely naturally. Otherwise, during pickling, they may stick to each other.
4. Cut well-cooled ears into strips.
5. Prepare the marinade in a plastic food container, glass saucepan, jar, or any other convenient container with a lid. To do this, mix all the products: vegetable refined oil, soy sauce, garlic squeezed through a press, vinegar, a mixture of herbs for Korean carrots, ground coriander, black ground pepper, salt, a mixture of peppers.
6. Then transfer the chopped pork ears to this marinade, mix well and leave them for hours.
7. Serve the appetizer chilled.
And here is a video recipe for cooking pork ears in Korean:
