Pig's ears. Preparation of this delicacy

Correctly cooked pork ears can become a real delicacy and decoration of any festive table. You just need to make them right, and choose the right recipe, which can be either simple or very refined.

Stuffed pork ears. Semi-finished product carefully scorching over the fire, scrape the skin clean and soak in water for 3 hours. We send it to the salted boiling liquid along with the laurel leaves, carrots, peppercorns and onions. Cook need at least 5 hours to such a state that the cartilage has become soft. Prepare minced meat from lean pork, eggs, basil, marjoram, garlic, salt and onions. The resulting mass is smeared over the surface of the pig's ears, rolled up with rolls. The filling should not be too much. Fold in a baking dish and cook a special sauce. Two large spoons of flour fry in butter, pour 250 grams of pork broth, salt and pepper. The mixture is brought to a boil, pour it rolls and sprinkle all the finely grated Parmesan. Bake in the oven for about 25 minutes, and the optimum temperature is 180 degrees.

For a snack to beer, marinated pork ears are perfect. The recipe and the order of the preparatory work and the method of cooking should be repeated, as in the previous version. Prepare the marinade in the following way: pour the bitter and sweet peppers in equal proportions through a meat grinder, several cloves of garlic to crush. Mix these seasonings with sugar, soy sauce and vinegar. The number of ingredients can be determined according to taste. We cut the boiled pork ears in the form of straws and send them to the marinade. After a couple of hours you can serve a hot and delicious snack.

A delicious dish is obtained if you cook jelly. To cook a cold is recommended, as usual, for a very long time. Next, dismantle the legs, and pork ears cut into very large plates. Place them on the bottom, lay out more meat on the surface, wrap in a roll and pour the dish completely. It turns out a very original and mouth-watering flaky jellied.

You can make a snack "Assorted - pork ears." The recipe is very simple. Prefabricated in the usual way. One portion of meat cut into pieces, put in egg, roll in breadcrumbs, then fry together with onions.

To create an assortment you can make several sauces.

The variant of preparation of a tomato sauce the following: to scald four large tomatoes, to remove from them a cuticle and to cut cubes. Finely chop the onion, a bunch of greens and 5 cloves of garlic. All the ingredients are sent to the saucepan with a thick bottom, add salt and pepper, put out for forty-five minutes. Pig ears to serve, watering them with this mixture.

The "Tartar" sauce for the "Assorti" dish needs to be prepared for the night, so that it is infused. Finely chop several pickled cucumbers, red bell pepper, 5 cloves of garlic, one onion, a bunch of dill. Stir in equal proportions sour cream and mayonnaise, add to them vegetables. The seasoning should be infused in the refrigerator at least the night.

"Honey" sauce is prepared on the basis of a mixture of soy sauce (4 tablespoons), honey (to taste), juice of one lemon and a variety of Italian dry herbs (rosemary and thyme).

Now you can cut pork ears with straws, put saucepans and invite friends to a beer with a delicious snack.

Pig ears "For dinner" are prepared relatively quickly. 4 pieces thoroughly cleaned, scorched and scraped with a knife. Next, boil with vegetables and roots in salted water for not more than an hour. Prepare the finished product in a pan with vegetable oil, sprinkle with red pepper, salt and add crushed garlic cloves (5 pieces). Components fry well on a small fire, closing tightly with a lid. It will be necessary to turn your ears periodically.

Bon Appetit!