Delicious, spicy, aromatic Korean salad made from pork ears and mushrooms. It is healthy and easy to digest, and the ingredients for cooking are familiar, affordable and affordable. Step-by-step recipe with a photo. Video recipe.
Pork ear dishes have found worthy use in cooking. They gained their popularity due to their low calorie content and original taste. Today they are already used not only for cooking jellied meat. They are used smoked and pickled. They are used to prepare beer snacks, salads, first courses … Today I propose to make a salad of pork ears and mushrooms. The recipe does not require special culinary skills in cooking: boil the ears and combine with canned mushrooms, season with oil and the salad is ready. As you can see, preparing a salad is very simple and a minimum of labor costs will be spent. And in terms of cash costs, the salad is quite economical. This produces a cold appetizer with an interesting taste and spicy aroma. The longest process is to boil the pork ears.
You can simply dress the salad with vegetable oil, but you can make it in the Chinese style. The dishes of Asian gastronomy are characterized by exotic sweet and sour dressings, an abundance of spices and hot spices. Therefore, you can add soy sauce, lemon juice, ground coriander, table vinegar, wine vinegar or rice vinegar, sesame oil, etc. to the dressing. You can also add other products to the salad. Today I use carrots as a supplement. But you can add onions, squid, meat, cheese, Chinese noodles.
- Caloric content per 100 g - 95 kcal.
- Servings - 2-3
- Cooking time - 4 hours, of which 2 hours for boiling the ears and 1, 5 hours for cooling them
Ingredients:
- Pig ears - 1 pc.
- Ground black pepper - a pinch
- Carrots - 1 pc.
- Soy sauce - 1 tablespoon
- Allspice peas - 2 pcs.
- Pickled mushrooms (any) - 150 g
- Salt - 0.5 tsp
- Bay leaf - 1 pc.
- Vegetable oil - for dressing
- Carnation - 1 bud
Step-by-step preparation of pork ears and mushroom salad, recipe with photo:
1. Wash the pork ears and scrub very well with an iron brush. Also rinse your ear canals thoroughly. Fill them with water and boil for half an hour to remove all the dirt. Then drain the water and rinse the ears under running water.
2. Refill them with clean cold water. Add bay leaf, allspice peas, salt, black pepper and clove buds.
3. After boiling, continue to cook them for 1, 5 hours.
4. Remove the finished ears from hot water and leave to cool on a plate. Then cut them into strips. If the ears are cut while hot, they will stick together in one lump and it will be difficult to separate them from each other.
5. Fold the boiled and chopped ears into a plastic container. Add grated carrots or Korean grated carrots. Also add mushrooms. Place them in a sieve and rinse them under running water. Then cut the large fruits into strips, and leave the small ones whole. Season the food with soy sauce. Vegetable oil and any spices.
6. Stir the pork ears and mushroom salad and refrigerate and marinate for 1 hour. Then serve the appetizer to the table. This dish is especially well suited with a glass of strong alcohol.
See also a video recipe on how to cook an Asian-style pork ears salad.
