Pig ears are very healthy, although they are believed to be high in cholesterol. It is undesirable to eat them if a person has cardiovascular diseases. For people who have sore joints, pig ears, on the contrary, are very useful. Because they contain a lot of gelatin, magnesium, zinc, protein, collagen, vitamin B, iron, iodine, potassium and sodium. These components are necessary for those who suffer from osteochondrosis, osteoarthritis and other similar diseases.
Collagen and iron have a positive effect on the skin, teeth, hair and nails. People are usually prescribed expensive medications with such ingredients. Why buy them if you can simply eat pig ears in moderation and get all the necessary substances for the body. For those who are on a diet, we can advise making a salad from this product only in boiled or baked form, then there are no more than 200 kcal per 100 grams.
Pig ears are considered a delicacy in many countries. For example, in Ukraine, Russia, Belarus, Germany, Korea. Basically, pork ear salad is served cold. In this case, one feature must be taken into account. Which one? Now we'll tell you. Before preparing pork ear salad, you need to remove all the bristles on it. Because they give off an unpleasant odor and spoil the taste.
First step
Raw pig ears can be bought both at the market and in butcher shops, and even in some supermarkets. They are inexpensive, everyone can afford such a purchase. But before preparing pork ear salad, the main ingredient needs to be boiled. And this stage has its own nuances.
Firstly, it is recommended to soak your ears in cool water for at least an hour, preferably two. Secondly, the soaked offal must be carefully scraped with a knife, removing dirt, hairs and rough layers of skin, and then rinsed thoroughly again. Thirdly, the offal should be cooked over low heat, constantly skimming, from half an hour to two. And at the same time, you should regularly check for readiness so that the ears do not become lethargic and retain a slight crunch when biting.
About half an hour before readiness, the product is salted and flavored with spices. Among them should be at least peppercorns and bay leaves.
Snack salad with pig ears
Ingredients: - 2 pork ears;
- 1 cucumber; - 1 carrot; - 2 cloves of garlic; - 30 ml of 6% vinegar; - 40 ml each of olive oil and soy sauce; - 2 bay leaves; - 5-6 black peppercorns; - salt. Rinse the pig ears thoroughly and dry them. Singe them over a gas burner, a lighter or a match if there are any bristles left here and there. Place them in a bowl of water with vinegar diluted in it and leave for 1.5 hours. Then wash the product again, put it in a saucepan, add water and cook over low heat under the lid for 2-2.5 hours, adding bay leaves and peppercorns. Salt the water half an hour before the end of cooking.
Remove the ears from the broth, cool, peel and cut into strips. Grate the cucumber and carrots on a Korean grater. Remove the skins from the garlic cloves and crush them in a mortar. Place all the prepared ingredients of the dish in a large salad bowl, mix and pour over soy sauce. Heat olive oil in a frying pan or saucepan and season the salad.
"Portuguese ears"
This is the simplest pork ear salad: the recipe only includes offal, garlic and cilantro. It is prepared simply: two boiled ears are cut into pieces or strips, finely chopped garlic (six cloves) and chopped herbs are poured into a salad bowl, the dish is seasoned with olive oil, diluted with wine vinegar in approximately a ratio of 1:2.
Despite its simplicity, the salad is very tasty. If you don't like cilantro, replace it with parsley.
Hearty salad with pig ears
Ingredients: - 2 boiled pork ears; - 3 chicken eggs; - 2 small heads of red onion; — 1 jar of canned peas (225 g); - 20 ml table vinegar; - a pinch of ground black pepper; - 4 tbsp. mayonnaise; - salt.
Boil the eggs hard, remove the shells and chop with a knife. Peel the onion and chop into half rings. Marinate it in a vinegar solution in a ratio of 1:4 with water for 10 minutes, then squeeze it out. Chop the pig ears as desired. Mix them with the rest of the ingredients, green peas along with liquid and mayonnaise. Pepper the salad and add as much salt as needed. Refrigerate for an hour before serving.
Korean offer
The salad with pork ears and carrots will definitely appeal to lovers of Asian cuisine. We deal with the main product traditionally, only during cooking we add more of a variety of oriental spices so that the offal is spicy. In addition to the ears, you will also need carrots. It must be grated, preferably on a grater, which is used for Korean dishes. The offal is cut into thin strips and manually ground with vinegar and sugar (they are taken at your discretion).
Now it's time for the aroma oil. To prepare it, oil is poured into a frying pan; when it is hot, add crushed garlic and finely chopped onion into the liquid). You need to fry until almost black. The oil is then strained off and returned to the pan; carrots are fried on it with the addition of seasonings for Korean dishes. After cooling, the ears are combined with the vegetable, seasoned with oil, mixed and left for an hour or two to infuse.
Korean salad with pork ears and carrots can be prepared even simpler: buy ready-made carrots, combine it with offal, season with garlic and vinegar with oil. However, experts believe that this option is rougher in taste and does not convey all the flavor nuances.
Chinese Pig Ear Salad
The cuisine of the Celestial Empire leaves few people indifferent. We can say that Chinese dishes quite successfully compete with Japanese, Italian, and French. The pork ear salad with cucumber offered by the Chinese did not disappoint either.
To get as close as possible to the taste of the original, the ears should be cooked with the addition of cinnamon, star anise, and ginger root. The Chinese recommend cooling them directly in the broth and cutting them into thin strips.
The second necessary component is cucumbers. Their number should be only slightly less than ears. It is also recommended to cut vegetables into strips.
The third ingredient is fresh chili peppers, seeded and chopped into rings. All ingredients are mixed, and the pork ear salad is seasoned with garlic, black rice vinegar (1 part), soy sauce (2 parts) and sesame oil (0.5 part). When ready, the salad is sprinkled with sesame seeds.
Pork ears in red oil (recipe with photos) | Chinese cuisine
Recipe from the “Chinese Cuisine” section
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We present to you the recipe for the most popular Sichuan salad, Hong Yu Ersi. In Russia it is known as “ pig ear salad” . So to speak, one of the hit dishes of Chinese restaurants in Russia. The salad is very simple and at the same time original. Thin strips of pig ears, seasoned with sauce. The combination of the crispy texture of pig ears and the aromatic spicy (Szechuan!!!) dressing, salty-sour-sweet. Aroma of ginger, garlic, sesame and soy sauce. You can add funchose and cucumber straws to this salad. In general, if you haven’t tried this salad, you don’t need to go to China. You can taste it in any Chinese restaurant/bistro/cafe or in any other Russian catering establishments selling Chinese dishes. In St. Petersburg you can even order it to your home or office, like sushi. Well, we bring to your attention a recipe for this salad to prepare at home. The ingredients for it are available. Now, you might have to look for the pig ears themselves. The dish is not vegetarian and not halal. My search for these ears for sale was quite comical. Well, probably those who buy meat from butchers in the markets have noticed that almost all of them are Caucasians (at least in St. Petersburg), and there are also Muslims among them. Well, it's not about ethnic or religious differences. One of the butchers just happened to be a Muslim. And when he asked me - what the hell do you want? I answered - pig ears! He already has to sell pork, and now he’s got ears from these unclean animals! The answer was very angry and expected - NO! I did find pig ears in a store from the Velikoluksky meat processing plant! Well, some tips for cooking pig ears:
• Before cooking them, make sure there is no stubble on the ears. If it is still there, it must be removed. And shave it off. Otherwise, your finished dish may smell like burnt wool! • The recipe contains Shaoxing wine - together with onions and ginger, when boiling the ears, it dispels the characteristic smell of boiled pork skin. • When cooking pig ears, it is worth considering the heat treatment time. In the original, they should turn out with a soft skin, but with still crispy white cartilage. • The degree of spiciness of the salad is regulated by the amount of Hong Yu chili oil (recipe can be found here).
INGREDIENTS: pig ears - 2 pcs.; green onion stems (white part only) – 1-2 pcs.; ginger root - a piece the size of a walnut; Shaoxing wine - 2 tbsp; garlic - 2 cloves; red and green pepper strips - 1 tbsp; light soy sauce - 2 tbsp; white rice vinegar - 2 tbsp; white sugar - 1 tbsp; chili oil - 1 tbsp; monosodium glutamate – 0.5 tsp; salt - to taste.
Boil water in a saucepan of suitable volume, add ginger, green onions, Shaoxing wine and pig ears (pre-peeled and washed, with the bristles removed if necessary) and simmer over low heat for 40 minutes. To such a degree of readiness when the skin is already soft and the white cartilage is hard. You can check this by piercing your ear with a bamboo toothpick.
While the pig ears are cooking, let's prepare the salad dressing. Grind the garlic into a pulp (on a fine grater or through a garlic press).
Cut fresh chili pepper into thin rings and saute it in a “drop” of oil.
In a suitable size container, mix the ingredients for the dressing - light soy sauce, white rice vinegar, white sugar, chili oil, garlic puree, sautéed chili rings, Weijing flavoring (monosodium glutamate). Mix everything, taste it (degree of spiciness and salt). If necessary, add salt and chili oil.
Remove the finished ears from the broth and soak in cold water for 10 minutes. Take out, let dry and cut into 3 mm thick strips, place in a container of suitable size (so that when stirring it does not fall over the edges).
Add the prepared dressing to the pork ear straws. Stir and let it brew.
Place on a beautiful plate, sprinkle green onion rings and fresh chili peppers on top for decoration and enjoy.
Bon appetit!
Best regards, Sergey Zverev.
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Author: Culinary portal Kungpao.ru. Materials are protected by copyright law.
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Date: 05/19/2013
Salad "Unification"
It is clear that a variety of snacks appear under this name. But this pork ear salad is truly irresistible, so it truly deserves its “title.” The offal is prepared in the manner already described and cut into the same strips. A large pink onion is sliced into half rings and marinated for a couple of hours in vinegar (two spoons), diluted with 8 tablespoons of water and adding two spoons of sugar. Eggs are boiled - it is suggested to take 3-4 pieces for two ears. They should be cut into slices. Lightly squeezed onions are mixed with other products, the salad is supplemented with half a can of canned peas, pepper, salt and seasoned with mayonnaise. You can start tasting after an hour of soaking the dish.
Ingredients:
- smoked pork ear – 1 piece.
- sweet pepper – 1 piece.
- cherry tomatoes – 5-7 pieces.
- olives – 10 pieces (half a jar).
- garlic – 2 cloves.
- hot chili pepper - 0.5 pieces or to taste.
- green onions - 2 stalks.
- parsley - 2-3 sprigs.
- dill - 2 sprigs.
- soy sauce – 2 tablespoons.
- olive oil – 4 tablespoons.
- sweet French mustard - 1.5 teaspoons.
- These ingredients are enough for 3 servings.
With green beans
Less nutritious, but no less appetizing and tasty, is a salad made from pig ears, which includes beans. Two onions are cut into half rings, which should be fried in vegetable oil, but not until fully cooked, but so that the strips retain a slight crunch. At this moment, green beans are poured into the frying pan - two hundred grams. If it is frozen, it is not necessary to thaw it first. Vegetables are kept covered until ready. When they have cooled, the beans and onions are poured into a salad bowl with ear strips; The dish is salted with sea salt, sprinkled with a little vinegar and seasoned with the oil in which the vegetables were simmered.
Unusual salad
It contains components that at first glance may seem incompatible. In fact, it turns out exotic, but very attractive to the taste.
Two ears are boiled with the addition of celery and parsley roots, carrots and two whole peeled onions. The finished offal is cut - this time not into strips, but into squares.
The pumpkin is peeled from seeds and peel, cut into cubes, poured with salted hot water and placed on the stove for about eight minutes until it becomes soft, after which the broth is drained and the vegetable is left to cool. Half a kilogram of pumpkin is enough for two ears.
Red bell peppers and green hot peppers are peeled and chopped fairly finely. Two onions are cut in the same way. The slices are fried in vegetable oil. To season, use a blender or mixer to beat two tablespoons of olive oil, the juice of two oranges, ground pepper and salt.
All components are placed in a salad bowl and mixed. The salad is poured with dressing; mixing is repeated. Keeping in the refrigerator is not necessary, but it is advisable. When serving, the dish is decorated with sprigs of cilantro, basil or parsley.
How to prepare “Salad with pig ears and cucumber”
Prepare the following ingredients.
Rinse the pig's ear and place in a cauldron or ladle, boil until tender for 1-1.5 hours. If you are preparing a dish for more people, then purchase two or three pig ears.
Then remove it from the broth, throw away the broth itself, you will no longer need it. Scrape off dirt from your ear with a sharp knife, rinse in cold water and cool. If you cut it hot, the slices will stick together. Be sure to refrigerate the boiled pork ear!
Meanwhile, rinse the vegetables in water, cut off the tails and cut them into cubes, pouring them into a bowl or salad bowl.
Cut the boiled pork ear into thin ribbons and add to the cucumber slices.
Wash fresh parsley and green onions, chop, add to the container along with pressed peeled garlic cloves, salt, hot pepper and black pepper, ground coriander. Pour in vegetable oil, soy sauce and mix everything carefully. If you wish, you can add 1 tsp. 6% vinegar if you like sour dishes.
Place the container with the contents in the refrigerator for at least 1 hour so that everything is saturated with garlic aroma.
Serve the salad chilled.
