Do not know how to cook pork ears? Everything is extremely simple!

Neglecting by-products often seriously brings those who like to eat deliciously. The people believe that the cow udder, lungs or the same pig's ears are low-grade foods, almost inedible and not worthy of attention. In fact, everything, as in an anecdote: "You just do not know how to cook them." Even such, it is possible to say, a delicacy, like pork ears (as well as legs), most cooks come to mind except in a cold.

And this is a shame for the team! It has long been known that the same pork "burdock" with the right approach will simply be divinely tasty; In many pubs and pubs they are an indispensable snack for a drink. And in the East, in particular in Korea, the ears are quite an independent and respectable dish.

The main thing is preparation: soaking

To not be disappointed in the chosen recipe, which, incidentally, a great many, you need to know exactly how to cook ears. In most dishes, this part of the pig organism appears in a cooked form, although many imply further processing. And of course, in this case there are subtleties.

First of all, before cooking, the ears should be soaked. And the thoroughness of this process determines how long it takes to cook the pig's ears. A poorly soaked product will require a great effort from the cook, the dish will turn out to be less juicy, soft and tasty. So, to the point. In the water, the ears should be held for at least two hours. And if the ears are winded or the boar was not too young, it is better to extend the "bath" for an hour or more. Determine over time will help you experience: the more often you cook, the better you know, how to cook ears, how much you need to soak them, etc.

The second stage of preparation: bringing in a decent form

Not in all places where you can buy this byproduct, you will be taken care of in advance. Those who trade pork, know that few people are interested in ears, and ignore pre-sale training. So you will get the future delicacy, most likely, almost in its original form (except that it is separate from the pig).

It is necessary, before cooking ears, to take care of yourself, so that the bristles do not get stuck in the teeth. To this end, they must be washed very carefully, you must agree, this is in your best interests. Of course, when cooking some part of the mud remains in the broth, which is why it is not used anywhere, but it is better to be safe (ears are an excellent store of unappetizing substances).

Further, if you are thinking about how to cook your ears tasty, and not as horrible, you need to scrape them off. For this purpose, an ordinary metal brush or a sponge for utensils will do. If the result did not suit you - additionally osmolite the workpiece. There certainly no bristles will remain.

The most important stage

If you do not want to spoil the end result, try not to "screw up" this part of the cooking. How much to cook pork ears depends on their condition. In most cases, three or four hours are sufficient. But if the ears got frozen - put a supply of time for defrosting (you can use a microwave oven). And if the pig is somewhat aged - put on an hour to overcome it. The question "How much to cook ears?" Depends very much on these two factors.

Do not forget the main thing: the prepared basis for the future culinary masterpiece is placed only in cold water! Otherwise, anything delicious will not work. And how much to cook pork ears, you can figure out and in the course of events: while they become softer - do not interrupt the process, as soon as the previous test is not different from the following - you can turn it off. And in time to clean the foam! No one needs a doubtful smell.

What to do next: Korean Council

The inhabitants of this country by no means neglect such a "non-serious" product. On the contrary - they love him, appreciate and prepare well. And if you want to feel like a Korean and be imbued with unforgettable sensations that you will give ready-made ears - a recipe for help!

Five pieces of ears will need a global amount of spices. Too exotic or those that are difficult to get can be replaced with more common salt, red pepper and chili, adjika (you can take a dry shop, but if there is some Valiko grandfather in the nearest market, give it to him). Hmeli-suneli also does not hurt (especially in the absence of the aforementioned grandfather), and coriander will not be superfluous. Still useful for three quarters of a glass of lean oil and vinegar. Do not like the latter - enough a couple of tablespoons. With sugar the same situation: you need 2 small spoons, but you can get by on one. Carnation and bay leaves - to taste.

With how to cook pork ears, we have already figured out. Welded and cooled by-products are cut in strips and folded into a saucepan. From a small amount of water, all spices, sugar, oil and vinegar, a marinade is made, which pours the ears of the hour for 4. Tasty and unusual!

If you like beer

Fans of this intoxicating drink will be very pleased with the following recipe. To begin with, it is very simple, especially if the ears are already prepared. Second joy - additional products at a minimum. On 2 ears you will need: vegetable oil - polostopki, half glass of breadcrumbs for panning, salt-garlic-red pepper - to taste.

Further everything is elementary: the frying pan with oil is heated, the ears are laid out (cut them quickly and uncomplicatedly), sprinkled with a mixture of salt with spices and roasted until blush. It is noteworthy that they crumble with breadcrumbs later. With beer, they say, goes "with a bang."

Simply delicious

Even those who are familiar with the pig's ears are accustomed to perceive them exclusively as an addition, a snack. However, there are quite independent, not fatty (contrary to the general opinion) and very tasty culinary inventions of mankind. Among them - stuffed ears.

To begin with, 800 g of minced meat are mixed with spices and eggs. Ears should be ready. On the baking sheet - foil, on her - the ear salted, peppered and sprinkled with gelatin (on 4 ears it is necessary 3 bags). Further into the ear, which is a very convenient envelope, alternately lay a grated carrot (do not forget gelatin), salt with pepper, dill, garlic plates, minced meat and again salt with pepper. Such layers should be 2. To make them more compact, cuts are made. Above is the second ear. The workpiece should be wrapped in foil (you can also put it in a bag), and all this is brewed for about an hour and a half. Then cool, place under a press and send for 5 hours in the cold.

Very good soup

Most people still tend not to shy away from eating the first dishes. And here also useful pig ears. They will need only three hundred grams this time. Yes, plus a bunch of parsley, 200 g squish, a pound of potatoes, 5 large full spoons of flour, one onion and lean oil for frying. Spices, as always, at your discretion.

Soup is prepared and completely unique: the rules, how to cook ears, it does not work. "Mugs" before washing and scraping, and much more carefully. Then they, together with cracklings and half of onions are put in cold water, and broth is boiled. If everything is done correctly - it will be really tasty. The ears are cut, and at this time the roast is prepared, in which is put the remainder of onions and marjoram. The broth is laid out potato cubes, chopped ears and dressing. When it is ready and spilled on plates, croutons and greens are used. Ration!

Baked delicacy

Since thanks to previous recipes everyone already knows how to cook ears, we turn to more intricate options. The already prepared by-product is put on a baking sheet, poured with bechamel (suitable for ready-made, but tastier home, cooked with careful hands of the hostesses), sprinkled with grated cheese and baked in the oven. The main nuance: when you cook ears, add roots, seasonings, onions, greens to the water - it will be much more delicious.

Ears in a multivark

Popular now the multivarka has become famous for the fact that the dishes cooked with it do not lose flavor, and are prepared much faster, which is very important in our bustling life. Suitable for this device and the ears. The most attractive, in our opinion, is the recipe for beans.

On 3 ears you need a can of canned beans. Better red, but white will do. Another jar of green olives without pits, smoked small sausage, onion, tomato paste, clove of garlic, one Bulgarian pepper and seasoning (to taste).

You will get very tasty pork ears. The recipe for initial processing is standard. The welded ingredients are cut with straw, put in a multivark, filled with a glass of hot water and cooked for 2 hours in the extinguishing mode. Onions, smoked meat, peppers and olives are cut as you like, but beautifully.

When the preset mode is over, all the other ingredients are laid out to the ears, all is salted and 50 minutes are prepared in the "Bake" mode. At the very end, finely chopped or crushed garlic is added.

Here is a variety. And not all are listed: there is also an incredibly tasty roll of pork ears, a casserole of them, a hodgepodge, snacks and salads. But start with the basics. If you like it, God will help your culinary talents and stamina of your stomach!