Don't know how to cook pork ears? Everything is extremely simple

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The neglect of offal is often a serious let down for those who love to eat deliciously. The people believe that cow udders, lungs or the same pig ears are low-grade products, practically inedible and not worthy of attention. In fact, everything is like in a joke: “You just don’t know how to cook them.” Even such, one might say, a delicacy like pork ears (as well as legs), it occurs to most culinary specialists to use it only in jellied meat.

And it's a shame for the team! It has long been known that the same pork "burdocks" with the right approach will become simply divinely delicious; in many pubs and beer bars they are an indispensable snack for a foamy drink. And in the East, in particular in Korea, ears are a completely independent and respectable dish.

The main thing is preparation: soaking

In order not to be disappointed in the chosen recipe, of which, by the way, there are a great many, you need to know exactly how to cook ears. In most dishes, this part of the pig's body appears in boiled form, although many also imply further processing. And naturally, in thisdeeds have their own subtleties.

First of all, the ears need to be soaked before cooking. And it depends on the thoroughness of this process how long you need to cook pork ears. A poorly soaked product will require a lot of effort from the cook, the dish will turn out to be less juicy, soft and tasty. So, to business. Ears should spend at least two hours in water. Moreover, if the ears are winded or the boar was not too young, it is better to extend the “baths” for an hour or more. Experience will help you decide over time: the more often you cook, the better you know how to cook ears, how much to soak them, etc.

The second stage of preparation: bringing in a decent look

Not all places where you can buy this offal will take care of you in advance. Those who sell pork know that few people are interested in ears, and they ignore pre-sale preparation. So you will most likely get the future delicacy almost in its original form (except perhaps separately from the pig).

Before you cook your ears, you will have to take care of yourself so that the bristles do not get stuck in your teeth. To this end, they must be washed very carefully, you see, this is in your own interests. Of course, during cooking, some part of the dirt remained in the broth, which is precisely why it is not used anywhere, but it’s better to play it safe (ears are an excellent accumulator of unappetizing substances).

Next, if you are thinking about how to cook ears deliciously, and not randomly, you need to scrape them off. An ordinary metal brush or sponge is quite suitable for this.utensils. If the result does not suit you, additionally grind the workpiece. There will definitely not be a single bristle left.

The most important stage

If you don't want to spoil the end result, try not to screw up this particular part of the preparation. How much to cook pork ears depends on their condition. In most cases, three, maximum four hours is enough. But if the ears got frozen - lay a margin of time for defrosting (you can use the microwave). And if the pig is somewhat aged - throw an hour to overcome it. The question "How long to cook the ears?" very much depends on these two factors.

Don't forget the main thing: the prepared basis for the future culinary masterpiece is placed only in cold water! Otherwise, nothing tasty will come of it. And how much to cook pork ears, you can figure out in the course of events: as long as they become softer - we do not interrupt the process, as soon as the previous sample does not differ from the next one - you can turn it off. And remove the foam in time! No one wants a questionable smell.

What to do next: Korean advice

The inhabitants of this country do not neglect such a "frivolous" product. On the contrary, they love it, appreciate it and cook it well. And if you want to feel like a Korean and feel the unforgettable sensations that ready-made ears will give you, this recipe will help!

For five pieces of ears, you will need a global amount of spices. Too exotic or those that are difficult to get can be replaced withmore familiar s alt, red pepper and chili, adjika (you can take store-bought dry, but if some grandfather Valiko is located in the nearest market, give preference to him). Suneli hops will not hurt either (especially in the absence of the mentioned grandfather), and coriander will not be superfluous. Three quarters of a glass of vegetable oil and vinegar will also come in handy. Do not like the latter - a couple of tablespoons is enough. With sugar, the situation is the same: you need 2 small spoons, but you can get by with one. Cloves and bay leaf - to taste.

We have already figured out how to cook pork ears. Cooked and chilled offal are cut into strips and put into a pan. From a small amount of water, all spices, sugar, oil and vinegar, a marinade is made, which is poured into ears for 4 hours. Tasty and unusual!

If you like beer

Lovers of this intoxicating drink will be very pleased with the following recipe. To begin with, it is quite simple, especially if the ears are already prepared. The second joy is a minimum of additional products. For 2 ears you will need: vegetable oil - half a stack, half a glass of breadcrumbs, s alt-garlic-red pepper - to taste.

Then everything is elementary: the pan with oil is heated, the ears are laid out (cutting them quickly and easily), sprinkled with a mixture of s alt and spices and fried until blush. It is noteworthy that they are sprinkled with breadcrumbs later. With beer, they say, it goes with a bang.

Simply delicious

Even those who are familiar with pork ears are accustomed to perceive them solely as an addition, an appetizer. However, therequite independent, by no means fatty (contrary to popular belief) and very tasty culinary inventions of mankind. Among them are stuffed ears.

To begin with, 800 g of minced meat are mixed with spices and eggs. The ears should already be ready. On a baking sheet - foil, on it - an ear s alted, peppered and sprinkled with gelatin (3 bags are needed for 4 ears). Further into the ear, which is a very convenient envelope, grated carrots are alternately laid out (do not forget the gelatin), s alt and pepper, dill, garlic slices, minced meat and again s alt and pepper. There should be 2 such layers. To make them more compact, cuts are made. Above is the other ear. The workpiece needs to be wrapped in foil (you can also put it in a bag), and all this is cooked for about an hour and a half. Then cool, place under a press and send for 5 hours in the cold.

Very good soup

Most people still tend not to shy away from eating first courses. Pig's ears come in handy here too. This time they will need only three hundred grams. Yes, plus a bunch of parsley, 200 g of cracklings, a pound of potatoes, 5 large full spoons of flour, one onion and vegetable oil for frying. Spices, as always, at your discretion.

The soup is prepared and completely unique: the rules for how to cook ears do not apply to it. "Mugs" are washed and scraped first, and much more carefully. Then they, together with cracklings and half of the onion, are placed in cold water, and the broth is boiled. If everything is done correctly, it will be really tasty. The ears are cut, and at this time the frying is being prepared, in whichthe rest of the onion and marjoram. Diced potatoes, chopped ears and dressing are laid out in the broth. When it is ready and poured into plates, croutons and greens are used. Eaten!

Baked delicacy

Since, thanks to the previous recipes, everyone already knows how to cook ears, let's move on to more intricate options. The already prepared offal is placed on a baking sheet, poured over with bechamel (ready-made is suitable, but homemade, cooked by the caring hands of the hostesses, is tastier), sprinkled with grated cheese and baked in the oven. The main nuance: when you cook the ears, add roots, seasonings, onions, herbs to the water - it will be much tastier.

Ears in a slow cooker

The now popular multicooker has become famous for the fact that dishes prepared with it do not lose their taste, and they cook much faster, which is very important in our hectic life. This device is also suitable for the ears. The most attractive, in our opinion, recipe with beans.

For 3 ears you will need a can of canned beans. Better than red, but white will do. Another jar of pitted green olives, smoked small sausage, onion, tomato paste, garlic clove, one bell pepper and seasonings (to taste).

You will get very tasty pork ears. The initial processing recipe is standard. The cooked ingredients are cut into strips, put in a slow cooker, poured with a glass of hot water and cooked in the stewing mode for 2 hours. Onions, smoked meats, peppers and olives are cut as you like, but beautifully.

Whenthe set mode will end, all other ingredients are laid out to the ears, everything is s alted and in the “Baking” mode it is cooked for 50 minutes. At the very end, finely chopped or crushed garlic is added.

This is such a variety. Moreover, not all of them are listed: there is also an incredibly tasty roll of pig ears, a casserole of them, hodgepodge, snacks and salads. But start with the basics. If you like it, God help your culinary talents and your stomach's endurance!