Pickled ears with onions and zucchini are the best appetizer for vodka, which can be second only to herring. Cooking spicy pickled ears with extraordinary piquancy and pleasant aftertaste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
For many, by-products, like lungs, tails, hooves, ears, remain outside the food chain. However, all these products are unjustly forgotten by the housewives. Today I propose to use pork ears as the main component of the dish, and supplement them with onions with zucchini and a spicy marinade. At the same time, it should be noted that the cost of the dish is cheap, and it is very simple to prepare it. Therefore, if you have spicy lovers at home, and you show interest and passion for cooking, I propose to expand the usual framework of the everyday menu and conjure a new masterpiece in the kitchen.
This spicy snack recipe is unique in its own way. Since vegetables are not cooked, they are pickled raw. They will transform beyond recognition, they will turn out to be crispy and piquant. But in general, the dish, thanks to the pork ears, will turn out to be satisfying, and the cloves of garlic - fragrant and appetizing. And in general, the garlic smell of the snack awakens an incredible appetite. You can serve the meal with pea porridge, mashed potatoes, beans, boiled rice, etc. Well, now let's find out how to cook a Korean delicacy in a European style.
- Caloric content per 100 g - 235 kcal.
- Servings - 3-4
- Cooking time - 30 minutes for cooking, 2 hours for boiling the ears, 2 hours for cooling the ears, 3-4 hours for marinating the snack
Ingredients:
- Pig ears - 1 pc.
- Ground black pepper - a pinch
- Onions - 1 pc.
- Eggplant - 1 pc.
- Garlic - 2-3 cloves or to taste
- Vegetable oil - 4 tablespoons
- Soy sauce - 4 tablespoons
- Salt - 1 tsp or to taste
- Spicy spices and herbs to taste
Step by step preparation of pickled ears with onions and zucchini:
1. Wash the pork ears well, if necessary, scrub with an iron sponge to scrape off the black tan. Wash your ear canals very well to remove any dirt. Dip them in water and boil for half an hour. Then change the water and continue to cook for 1, 5 hours. During cooking, you can use spices, herbs, herbs and roots to taste. Put the finished eyelet on a board and leave to cool completely. When the ear is cold, cut it into thin strips. If you cut it while still hot, then because of the collagen present, all the pieces will simply stick together and an incomprehensible lump of food will form, which will be difficult to separate. Since the process of cooking and cooling the ears takes a lot of time, I recommend boiling them in advance, for example, in the evening so that they cool down well overnight.
2. Peel the onions, wash and chop into half rings.
3. Wash the zucchini, dry it, cut off the ends and chop into strips. It is important that all foods in the snack are cut to the same size. Then the dish will look beautiful.
4. Fold the chopped pork ears, courgettes and onions into a pickling container.
5. In a small bowl, combine vegetable oil, soy sauce, pressed garlic, salt, ground pepper and any spices, for example, seasoning for Korean carrots, cardamom, ginger, etc. Mix well with each other and season the food.
6. Stir the appetizer and send to marinate in the refrigerator for 3 hours, but longer. Taste it and adjust as needed. You can add garlic, black pepper, pour in some vinegar or wine vinegar, squeeze out lemon juice, etc.
See also the video recipe on how to cook pork ears in Korean.
