Pickled pork ears are a great savory appetizer that can of course be purchased at the supermarket. However, they will be the most delicious cooked on their own.
- Step by step cooking
- Video recipe
When mentioning pork ears, jellied meat immediately comes to mind, because they are very often added to this dish. However, this is not the only hearty food where they can be used. Today I will tell you a rather unusual recipe for a spicy and tasty snack that will awaken the appetite of every eater - pickled pork ears with eggplant.
This appetizer will be good with a glass of beer or a glass of strong alcoholic drink. Therefore, if the female half does not really like her, then prepare her for the stronger sex, they will definitely thank you. In addition, cooking this dish is completely inexpensive and very simple. The appetizer turns out to be very economical, because the cost of ears and eggplants is cheap. The hardest part of this process is to thoroughly rinse and weld the ears.
In addition, this appetizer can be supplemented with a variety of vegetables. For example, carrots, zucchini, onions, apples, bell peppers and other vegetables. This will only make it tastier.
- Caloric content per 100 g - 250 kcal.
- Servings - 3
- Cooking time - 2 hours for boiling ears, 2-3 hours for cooling ears, 30 minutes for preparing a snack
- Pork ear - 1 pc.
- Onions - 2 pcs.
- Eggplant - 1 pc.
- Garlic - 3 cloves
- Table vinegar 9% - 3 tablespoons
- Vegetable oil - 4-5 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - two pinches or to taste
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
Step by step cooking of pickled pork ears with eggplant
1. Wash the pork ear well and scrape with an iron brush to remove all tan. Slit your ear canal and clean it well. Dip the ear into a saucepan, add the peeled onion, bay leaf and peppercorns.
2. Pour the pork ear with drinking water, bring to a boil, reduce the temperature and cook for about 2-2.5 hours.
3. Remove the finished ear from the broth and place on a plate or plate. Leave it to cool completely. Otherwise, if you cut it hot, then its pieces stick together and form into one large lump.
4. When the eyelet is completely cold, cut it into thin strips, no more than 7-8 mm thick. I recommend boiling it in the evening, so that it cools well overnight and in the morning you can prepare a snack.
5. Prepare the eggplants by this time. Wash them under running water and dry them. Then cut into 1-1.5 cm strips. If you feel bitterness in the fruits, or they are already ripe, then first extract the corned beef from them, which gives the product such hateful bitterness. To do this, sprinkle the sliced pieces of eggplant with salt, stir and leave for 15 minutes. During this time, droplets are formed on them. This suggests that all the bitterness is gone.
6. In a skillet in vegetable oil, fry the eggplants until golden brown. During frying, they absorb a lot of oils, from which the snack will become very high-calorie. Therefore, I recommend using a non-stick frying pan that does not need an abundant amount of mass.
7. Peel the onions, rinse and chop a quarter into rings. Peel and rinse the garlic.
8. Put pork ears, fried eggplants and onions into a pickling container.
9. Pass the garlic through a press, pour with vinegar and vegetable oil. Season with salt and ground pepper.
10. Stir the food well so that all the herbs and spices are evenly distributed.
eleven. Soak the appetizer in the refrigerator for 1-2 hours and you can serve the treat to the table.
See also the video recipe on how to cook pork ears in Korean.