Pork. Perhaps, it is pork that is a favorite when choosing meat for many housewives when preparing a variety of dishes. Tenderloin, ribs, ham, backs - hundreds, thousands of recipes from these parts are popular and loved. Experienced housewives do not bypass and indulge in seven dishes from other parts of pork: tongue, legs, liver, cheek.
But not everyone can boast the ability to cook another pork dish.
Have you ever tried pork ears? Yes, yes, it is the ears. Not? In vain. It is from them that an excellent original snack is obtained, which lovers of spicy dishes will appreciate - pork ears in Korean.
Korean Pork Ears - General Principles
Korean pork ears are prepared quite simply: the ears are thoroughly washed, soaked in cold water: the exposure time depends on the size, degree of contamination and age of the pig and usually takes from 2 to 5-6 hours. Then, if necessary, scrape the ears with a knife, boil, then pickle, adding a large amount of Asian spices and oils.
For marinade, they usually use the standard seasoning for Korean carrots, powdered chili pepper, garlic, paprika, coriander, vinegar. You can experiment and bring something new to your recipe.
Basically, prepared pork ears are used as an excellent snack for strong alcoholic or foamy drinks. Often this ingredient is added to vegetable salads, hot dishes. For example, a salad of pickled ears, peas, eggs, cucumbers, potatoes turns out to be so tasty and fragrant that, having tried it once, you will certainly want to cook an unusual snack again. And such familiar and beloved hot dishes like julienne or ordinary pasta casserole with pork ears in Korean will definitely play with new flavoring colors, stimulating the appetite with its original pungent smell.
In addition, Korean-style pork ears are a great addition to a side dish of legumes, potatoes, and rice.
1. Korean style pork ears
Ingredients:
• a pair of pork ears;
• 2 tbsp. tablespoons of soy sauce;
• a pinch of granulated sugar;
• spice for Korean carrots - 30 g;
• hot pepper - 1 teaspoon;
• apple cider vinegar - 30 ml;
• vegetable oil - 80 ml.
Cooking method:
1. Fill the ears with cold water for 60 minutes.
2. Soaked ears cleaned. Ears will clean faster and easier if you make a small incision with a knife on the thick part. We rinse. If hairs and stubble remain on the ears, we remove them by keeping the ears above a small flame.
3. We put clean little white ears in a metal container and cook in water for 2 hours (you can put 2 leaves of lavrushka and pepper with peas when cooking).
4. 25 minutes before the end of cooking, slightly add salt to the water.
5. We take out the finished ears and cool them.
6. Chilled ears cut into thin strips.
7. We shift the prepared product into a deep dish, pour in the soy sauce, pour sugar and Korean spice with a small amount of hot pepper.
8. Squeeze the garlic cloves through the press, mix well.
9. Pour apple cider vinegar, mix again, leave for 24 hours.
10. After a day, we heat the oil in a frying pan and pour into a snack, mix well and insist in the refrigerator for another 24 hours.
11. Serve to the table as an independent cold appetizer.
2. Korean style pork ears with vegetables
Ingredients:
• coriander in powder - 10 g;
• leaf of lavrushka;
• a couple of onion heads;
• 3 tbsp. tablespoons of oil for frying;
• 3 carrots;
• a little pepper hot and fragrant in powder;
• fresh parsley - 7 stalks;
• 2 pork ears;
• juice of one lemon;
• coarse salt - 20 g;
• 50 ml of soy sauce;
• a few cloves of garlic.
Cooking method:
1. Ears are well cleaned, washed, the remaining hairs are fired over a gas burner.
2. Boil ears in water with lavrushka and peppercorns for a little over an hour.
3. We cool the welded ears.
4. Meanwhile, peel the onion and cut it into strips, fry in oil until golden brown.
5. Peel the carrots too, wash, dry, grind and fry for four minutes with onions.
6. Put the fried vegetables in a deep cup together with chopped ears and chopped garlic, lemon juice, sauce and ground peppers.
7. All mix well, leave for 8 hours.
8. Put pickled ears with vegetables on a serving plate, decorate with parsley leaves.
3. Korean style pork ears for salads
Ingredients:
• 4 pork ears;
• carrots - 2 pcs.;
• a little oil for frying;
• half a glass of sesame oil;
• hot pepper powder - 30 g;
• ground paprika - half a pack;
• salt - 35 g;
• a pinch of granulated sugar;
• acetic acid 70% - 30 ml;
• ground coriander - 20 g;
• a few cloves of garlic;
• on the tip of a knife of sodium glutamate;
• fresh cilantro - 1 bunch.
Cooking method:
1. Boil clean ears in water for 2 hours.
2. While the ears are boiling, chop the peeled carrots on a grater for Korean carrots, slightly add salt, pour in the vinegar and mix.
3. Pour red pepper and paprika into a frying pan with warmed oil, stir and heat over low heat. When the foam appears, turn off the heat and cool.
4. Cut the boiled cooled ears into strips and mix them in a deep bowl with carrots and chopped garlic.
5. Pour sugar, coriander to the ears, add a little vinegar, mix thoroughly.
6. Pour oil with pepper and paprika, as well as sesame oil.
7. Pour a little glutamate and finely chopped cilantro greens, mix and leave to infuse for half a day.
8. Serve on the table, laying in a salad bowl.
4. Korean pork ears whipped up
Ingredients:
• a pair of pork ears;
• 30 ml of vegetable oil and the same amount of soy sauce;
• salt - 20 g;
• dried garlic powder, coriander - 1 teaspoon each;
• allspice black powder - 10 g;
• juice from half a lemon;
• seasoning for Korean carrots - half a pack.
Cooking method:
1. Boil well-cleaned and washed ears for 2 hours.
2. Cut the boiled cooled ears into thin strips, put in a deep cup.
3. Pour Korean seasoning, dried garlic and allspice in powder, squeeze the juice from half a lemon (instead of juice you can take apple or wine vinegar), pour in the sauce, stir and let it brew for 2 hours.
4. Heat the oil in a frying pan and fill them with ears, mix well.
5. We put it in a portioned dish, put parsley and green onion feathers on top.
5. Korean style pork ears with spices
Ingredients:
• pork ears - 5 pcs.;
• hot pepper, coriander powder, dry cloves - 20 g each;
• allspice - 5 peas;
• 2 leaves of lavrushka;
• 120 ml of cooking oil;
• 30 ml of vinegar 9%;
• 20 ml of soy sauce;
• a pinch of granulated sugar;
• seasoning - 20 g;
• a few cloves of garlic.
Cooking method:
1. We put clean pork ears in a saucepan, cook for 2 hours.
2. 20 minutes before being ready, toss into the pan leaves of parsley, allspice and cloves.
3. Cut the thin portion of the cooled ears into strips.
4. Put the ears in a deep bowl, pour a little sugar, pour in the vinegar, seasoning, stir until the sugar is completely dissolved.
5. In a frying pan with oil, put the garlic chopped with a knife, fry a little, remove the garlic, and pour the oil into the ears.
6. Serve in a salad bowl, sprinkled with chopped parsley.
6. Korean style pork ears fried with carrots
Ingredients:
• 3 pork ears;
• 3 large carrots;
• onion head;
• 2 leaves of lavrushka;
• 1 teaspoon of bitter and allspice powder;
• allspice - 6 peas;
• coriander - 20 g;
• a little oil for frying;
• 9% vinegar - 3 teaspoons;
• a few cloves of garlic;
• 3 tbsp. tablespoons of soy sauce;
• Korean seasoning - half a pack.
Cooking method:
1. We put clean and washed ears in a pan with water along with bay leaves and peppercorns, cook for a little over an hour.
2. Grate the carrots on a Korean grater, cut the onion into thin strips.
3. Put the carrots, onions and boiled ears, cut into strips, into a skillet with butter and fry for 1 minute over high heat.
4. Transfer to another deep dish, pour seasoning, coriander, chopped garlic, slightly add salt, pour soy sauce, vinegar and put in the refrigerator for several hours.
5. Serve on the table in the salad bowl as an appetizer for beer.
7. Korean style pork ears with cabbage
Ingredients:
• 200-250 grams of pork ear;
• half a head of red cabbage;
• a pinch of dry coriander;
• laurel leaf;
• a teaspoon of turmeric;
• half a teaspoon of sesame;
• bell pepper;
• large onion;
• 120 ml of sunflower oil;
• 3-4 tsp vinegar
• 3 cloves of garlic;
• salt and spices;
• carrot.
Cooking method:
1. Boil the prepared ear, then shred with a thin strip.
2. Peppers, onions and carrots are peeled and chopped. Thin straws, half onions, three carrots on a Korean grater.
3. Finely chop the cabbage, put it in a large bowl and shake hands.
4. Pour into the cabbage previously cooked vegetables and garlic passed through the garlic press. We mix.
5. Add the pork ears.
6. Prepare the marinade: in a ladle, mix the oil with vinegar and all the spices. We warm the mixture over low heat for 40-50 seconds.
7. Pour vegetables with ears with marinade, mix well.
8. Insist pork ears for half an hour, serve, sprinkled with sesame seeds.
Korean Pork Ears - Tips
• It is most convenient to scrap the bristles with a special knife for peeling vegetables. Some people prefer to brush off their stubble with a regular razor.
• If you are worried that you have not cleaned your ears enough, just hold them above the flame.
