Smoked pork ears

4 servings
3 hours 20 min

Put the processed pork ears (without fat and bristles) on the bottom of the pan, pour water and put to cook. When the water begins to boil, add soy sauce, unpeeled crushed garlic, badyan, bay leaf, several black pepper peas, several allspice peas, dill with inflorescences, salt and peeled onion to your ears. Let cook for another hour over a low heat, check that the stock is salty enough. After an hour of cooking, turn off the heat and let the ears cool in the broth for 1-
1. 5 hours. And now a little about the magic of smoking - there will be more aromas if you take branches of fruit trees. Place the ears gently on the greased grate, cover the smokehouse with a lid and place on the coals. Smoke for 30 minutes. Pork ears have crept through, now cut them into thin straws and enjoy!