Pickled Pig Ears
An appetizer, of course, is to be enjoyed. But we like it very much! When we came to Odessa, we immediately ran to the market for these ears. It seemed to us that no one else knows how to make this tasty thing. We haven't been to Odessa for a long time. And I got a craving for ears!
Ingredients for pickled pork ears:
- offal (pork ears) - 0.5 kg
- Vegetable oil - 50 ml
- Vinegar (apple) - 50 ml
- Coriander (ground) - 1 teaspoon
- Black pepper (ground) - 1/3 teaspoon
- Sweet paprika (ground) - 0.5 teaspoon
- Garlic - 2 clove
- Bay leaf - 1 pc
- Basil - 0.5 teaspoon
- Sugar - 1 teaspoon
- Salt (to taste)
How to cook pickled pig ears step by step with photos
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Wash the ears. If very large, cut them in half. Cook in salted water for 1.5-2 hours. Chill. |
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While the ears are cooling, prepare the marinade. Mix the oil, vinegar, coriander, pepper, paprika, basil, chopped bay leaf and garlic. Add sugar (1 teaspoon) and salt to taste. |
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Now you need to slice the ears into small long strips. This is best done with a pair of scissors. It's a lot faster and easier than a knife. My husband helped me :-). |
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Put the sliced ears in a plastic sachet. |
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Pour marinade on them. Tie the sachet and shake it well to distribute the marinade properly. Now let's put it in a cool place for 24 hours. Don't worry, if the ears will freeze in the sachet like cold cuts :-). They will :-). |
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Here is a snack and ready to go.). |
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Help yourself! |
Salt, Black Pepper, Garlic, Sweet Paprika, Vegetable Oil, Yummy, Sugar, Vinegar, Hot, Coriander, Basil, Bay Leaf, Ingredients, Starters, Snacks
