Korean cuisine is famous for its wonderful marinades with spicy carrots and lots of spices. Original national dishes are not only tasty, but also quite healthy, especially for those who watch their weight. For example, the popular Korean-style pork ears are the lowest-calorie offal, with a fat content of only 2%.
It is necessary
-
- 1 kg of raw pork ears;
- Korean hot seasoning for carrots;
- 4-5 cloves of garlic;
- 200 g of vegetable oil;
- 2 teaspoons of salt;
- 1 teaspoon of vinegar;
- 2 teaspoons of sugar;
- 3 pieces of carrots;
- ground red pepper;
- 3 pieces of sweet peas;
- 3 pieces of cloves;
- 1 teaspoon of soy sauce;
- ground coriander;
- 1 piece of bay leaf.
Instructions
Step 1
Prepare pork ears - wash them thoroughly, scrape them off with a knife. Pour boiling water over them, let stand for half an hour, and then clean again thoroughly. Place the cooked ears in a saucepan and cover with cold water. Cook until tender, it will take about one hour, sometimes longer.
Step 2
Add spices at the end of cooking - cloves, bay leaves, allspice. Salt. Put the finished ears and cool, and then cut into thin strips until the meaty part, do not use it. After boiling pork ears, a thick and aromatic broth is obtained; it can be used as a base for soups or jellied meat.
Step 3
Put the chopped pork ears in a deep plate, sprinkle with granulated sugar, pour over with vinegar and stir the mixture. Wait for the sugar to dissolve. Then add the Korean carrot seasoning and salt.
Step 4
Pass the peeled garlic cloves through a press. Heat a skillet with vegetable oil, then turn it off and toss in the garlic for a few seconds. Pour the resulting aromatic oil over your ears and mix thoroughly. You can add fresh cucumber, coarsely grated. You should make a delicious, spicy salad that awakens your appetite. It can also be an original beer snack.
Step 5
There is a second version of this dish, with the addition of carrots. Cook the pork ears as in the previous recipe, that is, cook and cut into thin strips. Then grate the peeled and washed carrots on a special Korean grater. Pour vegetable oil into the pan so that it covers the entire bottom, do not pour too much. Put the prepared carrots and ears into well-heated oil, mix everything quickly and fry, stirring constantly, for about a minute. Transfer everything to a plate, add the red pepper, salt, coriander, vinegar, soy sauce, and minced garlic. Mix everything thoroughly and refrigerate for a couple of hours.
