Recipes pig ears

Contents:

• Pork ears in Korean
• Roasted pig's ear in French
• Pressed pork ears in Chinese
• A festive appetizer of pork ears

In Russia, few people know how to cook pork ears so that the dish was not only delicious, but also look festive. Normally, we use them only as one of the ingredients for the aspic. In some countries in Europe and Asia for this product is treated with great reverence. At them it is a real delicacy. For example, in France, pig ears are prepared only for the holidays. Their first boiled, then baked, beautifully decorated and served to guests. In Asia, they often marinated and consumed as a snack. However, in fact, and in another case - this tasty dish that is very much like members of the household and guests.

Therefore, if there was a question about how to prepare pork ears, we can safely use the traditional European and Asian recipes.

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Pork ears in Korean

Ingredients:

• Pork ears - 2 pcs.
• Apple cider vinegar - 20-30 ml
• Garlic - 4 cloves
• Bay Leaf - 4 pcs.
• Vegetable oil - 40 ml
• Seasoning for carrot in Korean - to taste

A method for preparing pig ears:

Before cooking, ears thoroughly washed with running water, paying special attention to ushnomu opening. Then put them in a pot, pour water, add salt and cook for about 2 hours on medium heat. Until the ears are cooked, prepare the marinade. To this end, bay leaves crushed into crumbs and mix with the crushed garlic, vinegar, seasoning for Korean carrot and vegetable oil. After a one and a half to two hours cooked pig ears being removed from the broth, a little cool and cut into thin strips. The marinade is added, carefully mixed and sent to a refrigerator for a day. Serve snacks require cold.

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Roasted pig's ear in French

Ingredients:

• Pork ears - 6 pieces.
• Onions - 2 heads
• Butter - 50 g
• Wheat flour - 2 tbsp. l.
• Celery - 100 g
• Milk - 1 tbsp.
• Root parsley - 20 g

Cooking method:

Pork ears thoroughly washed and placed in a large saucepan. There also add peeled parsley root, celery and one whole onion. Optionally, you can add or fragrant black pepper. French chefs believe that many spices or luggage - the ears do not become worse. Further, the contents of the pan with cold water and put to boil on medium heat for about 2 hours. Approximately half an hour until cooked soup should add salt to taste. When the ears are ready, they get them from the broth, cool and cut into strips.

Baking smeared with butter and spread on his ears cut. On top put sliced ​​onion half rings. The sauce is prepared separately. For this purpose, heated skillet butter, flour is added and stirred. When the flour and lightly fry acquires a golden color, add the milk in a saucepan. The mixture is whipped whisk to avoid lumps. Pour prepared sauce pan with ears and a bow. Sprinkle with grated cheese on a coarse grater. Bake for 15-20 minutes follows dish at 180 ° C.

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Pressed pork ears in Chinese

Ingredients:

• Carrots - 1 pc.
• Pork ears - 2 pcs.
• Onions - 1 pc.
• A mixture of five peppers - 5 g
• Bay Leaf - 2 pcs.
• Ginger - 1 hour. L.
• Carnation - 1-2 pieces.
• Soy sauce - 30 ml
• Brown sugar - 2 h. L.
• Star anise - 1 pc.

Cooking method:

Pork ears cleaned, thoroughly washed. They were then put in a saucepan and fill with cold water. Add the carrots and cut into cubes whole, brown onion. Broth bring to a boil, remove foam. After you add all the remaining ingredients and cook 2, 5:00 to simmer under the lid. Ready pig ears being removed from the broth, cut off the fat of the (optional) and put Sudoku rectangular shape. Between the ears, you can put a piece of carrot.

Further Sudoku added little broth (approximately 1/4 capacity) and set load, so that the tabs are covered with liquid. In this form, placed in a refrigerator overnight. When the snack hardens, the load is removed. Sudoku with lugs for a few seconds into hot water is lowered so that the contents can easily be put on a plate. For snacks are served soy sauce, grated garlic or horseradish.

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A festive appetizer of pork ears

Ingredients:

• Minced meat - 300 g
• Pork ears - 2 pcs.
• Grated carrots - 200 g
• Garlic - 4 cloves
• Gelatin - 1 package
• Green - 1 bunch
• Egg - 1 pc.
• Salt, spices

Cooking method:

Pig ears are boiled in water for about 1 hour. After being removed from the broth and allowed to cool. Cooled down ear sprinkled with salt, spices and placed on a piece of foil, sprinkle gelatin. On top lay half the carrots and sprinkle again with salt, spices, gelatin. Next is all chopped herbs, garlic. In minced add egg and spices, spread on garlic and sprinkle with gelatin. After stuffing all the layers spread in reverse order, starting with the garlic. Each layer of lightly sprinkle gelatin.

When all of the ingredients used, the top cover snack second ear and tightly wrapped in several layers of foil. Then also tightly wrapped in several layers of an edible film. Put in a saucepan with cold water and cook about a half hour. Over time, your ears being removed from the water and not turning, put the press. The cooled roll with the pressure put in the fridge for a couple of hours. When a dish is cut and decorated with greenery.