Pig ears with marinade sauce are a very popular dish in many countries of the Asia-Pacific region: in Korea, China, Vietnam, Thailand, the Philippines. Such dishes are also popular in Mexico and other countries of Latin America and in many other countries where pig production is developed. In general, dishes from pig ears are considered especially culinary culinary delights. These dishes are traditional folk-country, but at the moment they can already be considered examples of high cuisine.
We will tell you how it is possible to prepare marinated pork ears in different regional-national styles and variants.
First, we'll figure out how to weld the pig's ears - as a general preparation - before we pick them up.
How to cook pork ears?
Preparation
In any of the options, first the pork ears should be thoroughly rinsed, burned on an open fire to remove the remnants of hair, thoroughly cleaned and rinsed again. Then pour the ears with cold water, bring to a boil, reduce the fire, carefully remove the foam and fat (the broth can then be used for soup). Cook ears with minimal heat for 1.5-2 hours with the addition of onion, parsley root, bay leaf, peppercorn and cloves. You can also add the seeds of fennel, coriander and cumin to the meat broth . Ready ears should be cooled in broth or extracted and cooled. We cut it with short straws (thin short strips).
Now, with the addition of marinade sauces, it is possible to give the ears an additional and quite specific taste in one or another national-regional style.
Spicy marinated pork ears in Korean
The main spices of Korean cuisine are garlic, cilantro and red pepper, it is also possible to add honey and soy sauce .
Ingredients:
- Pork ears cooked in broth, cut into strips - 4-6 pieces;
- dried spices ground (coriander seeds, anise, sesame and fennel, sweet pepper, cloves);
- red hot pepper and ginger in one form or another;
- lemon juice or lemongrass;
- garlic;
- fresh greens for decoration (basil, parsley, coriander).
Preparation
Garlic should be pounded in a mortar or squeezed through a press. If the red hot pepper is fresh - it can be crushed with garlic, a small amount of salt and the remaining spices in the form of seeds. The sauce can be prepared on the basis of broth with the addition of lemon juice and soy sauce. Lemongrass and ginger (if fresh) should be crushed well. The proportions of the sauce ingredients are free - orient yourself to the taste.
Before filling the prepared ears with a sauce it can be filtered, which, however, is not necessary. Marinu sliced ears for at least 2 hours, and preferably 5. Serve with rice or rice noodles, decorating with greens. You can serve soy or beer.
If you add honey, some other spices and juice of local fruits or fruit vinegars to this sauce (see above), it will acquire a more universal generalized-regional shade.
Spicy marinated pork ears with beans
Preparation
Welded and cut into strips of pork ears pickle in one of the options of salsa or mole: in
Marin ears for at least 20 minutes, mix with the finished beans (color, or red, or young foliage). We add to this salad a ripe yellow pear, red sweet pepper, a lot of green cilantro and parsley, pour sour cream or oil and vinegar dressing (vinegar natural wine). We serve with tequila, pulque, mescal or beer.