Pickled pig ears
A while ago, I wasn't a huge fan of offal - lungs, tails, ears and the like were off my food chain. But a passion for cooking and an interest in new flavors gradually pushed my usual boundaries. And I'll tell you frankly, pigs' ears in a spicy marinade - it's very tasty. At the same time and the cost of the dish is pennies, and it is prepared very simply. If you're ready to try it, here's the recipe.
Composition:
- pork ears - 1 piece .
- onion - 1 pc.
- pepper - 10 peas
- salt, pepper - to taste
- love leaf
marinade:
- soy sauce
- garlic
- love leaf
- balsamic vinegar
- olive oil
Pickled pig ears:
Clean the ears thoroughly with a knife and rinse with water.
Pour water into a pot, lower the ears into it and bring to a boil. Then remove the foam and add a whole head of onion, salt, pepper, bay leaf and peppercorns to the pot. Boil the ears for about 2 hours - until soft and fully cooked.
Then cool them and slice them into thin slices.
In a separate container, mix together all the ingredients for the marinade. Adjust to your taste, you can remove or add something. Add the "" straws from the ears to the marinade and mix well.
Put the marinade in the refrigerator for 4-6 hours, stirring occasionally to ensure everything is evenly marinated.
I'll admit, after an hour I'm already starting to drag "straw" out of the fridge, and after 4 hours the container is already empty. But if you did endure it, serve the finished pickled ears as a spicy appetizer for beer, etc.
Serve them as an appetizer for beer, etc.
Serve them as an appetizer for beer.
Good appetite!
