For lovers of unusual dishes, I suggest cooking stewed pork ears, which can be a great alternative to pickled ears.
Content:
- Pig ears application
- The benefits of pig ears
- Ingredients
- Step by step cooking
- Video recipe
Pig ears application
This delicacy, like pork ears, is not loved by many. But if you try them at least once, then the taste of the product will definitely surprise and delight you. There are many ways to cook pork ears. They are fried, smoked, baked, boiled, marinated, stewed, etc. There are also lovers of this offal who consume it raw.
Despite the fact that pork ears are second-class offal and have a democratic price, in many countries of the world they are considered one of the best delicacies. For example, in Ukraine, Czech Republic, Lithuania, Germany, Korea and Belarus.
This dish of stewed pork ears can be the perfect accompaniment as a snack to a beer feast. In addition, the ears can be used as one of the components for preparing any salad.
The benefits of pig ears
The main benefit of pork ears is that they contain 38% of complete protein, which is necessary for cell structure and normal metabolism. In addition, the product is rich in minerals like magnesium and zinc (Zincum). These substances are necessary for the normal functioning of the body. The ears are also useful for people suffering from diseases of the musculoskeletal system (osteochondrosis, osteoporosis or deformity of osteoarthritis), with bone fractures and joint injuries. However, there are also contraindications to the use of ears - diseases of the cardiovascular system and high cholesterol.
- Caloric content per 100 g - 211 kcal.
- Servings - 250 g
- Cooking time - 10 minutes for preparation, 2 hours for cooking, 20 minutes for stewing
Ingredients:
- Pig ears - 1 pc.
- Onions - 1 pc.
- Garlic - 1-2 cloves
- Bay leaf - 1 pc.
- Allspice peas - 5 pcs.
- Sour cream - 1 tsp
- Ketchup - 1 tsp
- Salt to taste
- Ground black pepper - to taste
- Refined vegetable oil - for frying
Cooking braised pork ears
1. Wash the pork ear well. Make a cut in the ear canal and scrape off any dirt. If necessary, scrape the ear with an iron wool scrubber to remove scorched deposits. After that, lower the ear into a saucepan, add the peeled onion and a clove of garlic, fill everything with water and send to cook on the stove. When the broth boils, remove the formed foam from its surface, reduce the heat to the lowest, put bay leaf, peppercorns in a saucepan and cook the ear for 2 hours. Half an hour before cooking, season it with salt and black pepper.
2. When the pork ear is ready, cool it completely and cut into strips. I draw your attention to the fact that the ear should be cut when it is chilled, since it contains a lot of gluten, and if you cut it hot, the pieces will stick together into one lump.
3. Put the frying pan on the stove, add some vegetable oil and heat it. After that, send the chopped ears to fry. Add ketchup and sour cream to them, mix well and simmer for about 10 minutes. The finished dish can be served either hot to boiled potatoes or cold to a glass of beer.
Watch the video recipe on how to marinate pork ears correctly:
