How to cook Korean style pickled pork ears with carrots at home? A step-by-step recipe with a photo of a spicy snack for a festive and everyday table. Video recipe.
Not sure what to cook with pork ears? It is understandable, since pork ears are still little used in cooking. But there are many different recipes from this product. This is a jellied meat, and a roll, and a salad, and an appetizer. Let's talk about the latter today. Korean style pickled pork ears with carrots are especially tasty. They are pungent, spicy, with a garlic aroma. And for their preparation, a minimum of effort and labor is required. Although the whole process will take a lot of time. Since the cartilage tissue requires a long cooking time. Then the ears must be well cooled and marinated for another 5-6 hours. The longer they are infused, the tastier it will turn out. Therefore, it is advisable to cook Korean pork ears with carrots in advance. But the result of an excellent snack will definitely amaze you. It will especially appeal to thrill-seekers. the dish is full of spices.
You can modify the recipe for this dish proposed by me. For example, add fresh onions or green onions, take spices to your taste. In any case, you will get an excellent cold snack for strong strong alcoholic drinks.
- Caloric content per 100 g - 105 kcal.
- Servings - 1
- Cooking time - 10 hours
Ingredients:
- Pig ears - 1 pc.
- Carrots - 1 pc.
- Ground red pepper - 0.25 tsp
- Garlic - 2 cloves
- Ground black pepper - 0.5 tsp
- Allspice peas - 3 pcs.
- Cilantro - 3-4 branches
- Dried celery - 0.5 tsp
- Bay leaf - 2 pcs.
- Refined vegetable oil - 2 tablespoons
- Soy sauce - 3 tablespoons
- Seasoning for carrots in Korean - 1 tsp.
- Table vinegar 9% - 1 tbsp
- Ground coriander - 0.5 tsp
- Salt - 1 tsp for cooking and 0.5 tsp. or to taste in a marinade, Sugar - 1 tsp.
Step by step cooking Korean pork ears with carrots:
1. Scrape the pork ears thoroughly with a knife, removing black tan. Clean your ear canals especially well. Then brush off the remaining bristles (including the remaining hairs in the passages) over a gas burner and rinse well with a brush under running water.
2. Put the treated ears in a saucepan, cover with water and soak for 1 hour.
3. Wash your ears and change the water to fresh water so that it completely covers them. Place the pot on the stove and cook for 30 minutes from the moment it boils. Do not add salt or seasoning.
4. Drain the water by tipping the ears into a colander. Wash them well again under running water by scraping with a brush. If the first time they were not cleaned, then now all the dirt will leave them.
5. Place the ears in a clean saucepan, fill with fresh water and send to the stove.
6. Continue to cook them after boiling for another 1.5 hours.
7. Season the ears with salt 30 minutes before cooking.
8. Put black and red ground peppers.
10. Add allspice, bay leaves and celery to the ears. Optionally add a whole peeled onion.
10. Remove the welded ears from the pan using a slotted spoon, put on a board and be sure to let cool completely. Not cooled ears stick together into one continuous lump due to the high content of collagen, which is found in large quantities in cartilage. Then cut the cooled pork ears into large strips.
11. While the ears are boiling, prepare the carrots. Peel, wash and grate on a special grater for Korean salads or use a regular grater.
12. Pass the peeled garlic through a press or chop finely with a knife. Chop the greens.
13. Prepare the pork ears marinade. To do this, in a container, mix table vinegar (you can use apple cider vinegar) with oil, soy sauce, salt, sugar, Korean carrot seasoning and ground coriander.
14. Send the marinade to the container with vegetables.
15. Mix all ingredients well and leave to dissolve salt and sugar.
16. Add the chopped ears to the bowl with the vegetables.
17. Stir until the marinade is evenly distributed over the ears and carrots. Leave the ears in the refrigerator for 6-8 hours, or for a day, so that they are well marinated. Stir them thoroughly from time to time to distribute the marinade evenly.
Korean style pickled pork ears with carrots are spicy, juicy and crispy. Serve chilled.
