Pickled pork ears

4 servings
1 days 3 hours


1. Carefully examine the ears: they should not have hairs. If they do exist, scorch the ears with fire, and then clean the tan parts with a knife.

2. Rinse your ears with special care under running water. Put the ears in a saucepan, cover with water and cook them over a medium heat for about an hour or two. Ears are considered ready when the skin becomes soft and at the same time will not move away from cartilage. Around the middle of cooking, I have it about forty minutes after the start of cooking, season the ears with a whole peeled onion, bay leaf and possibly garlic. While the ears are cooking, do marinade:
1. In a deep container, combine vinegar, soy sauce, vegetable oil, coriander, salt, sugar, Korean carrot seasoning and garlic passed through press.

2. Mix the mass until smooth. Marinade is ready! When the ears are cooked, let them cool right in the broth (otherwise they will stick together), then cut them into thin strips. Place the chopped ears in a container with the marinade and mix well. Leave to marinate in the fridge for 24 hours. Once marinated, serve the ears as a snack or separate dish. Enjoy your meal!