Korean pork ear salad

4 servings
2 hours

Boil pork ears in salted water for
1. 5 hours. . Cool under a stream of cold water (so as not to be sticky). Cut with straws. Prepare aromatic oil. To do this, pour the oil into a deep pan. Heat well and put 1 crushed garlic clove and 1 chopped onion and fry over low heat to a very, very dark color. Strain. Heat the oil again and add chopped onions and grated carrots. Fry for one minute. We add ears. Spices, vinegar, sugar, salt. Mix well. We shift it to other dishes. Season with chopped garlic. We bring to taste and leave to infuse for a couple of hours.