Korean Pork ear salad
Composition / ingredients
5
Servings:
Cooking method
Boil pork ears in salted water for 1.5 hours ..
Cool under a stream of cold water (so that they are not sticky).Cut into strips.
Prepare fragrant oil.To do this, pour the oil into a deep frying pan.Heat well and put 1 crushed garlic clove and 1 chopped onion and fry over low heat until very, very dark.Strain.
Heat up the oil again and add chopped onions and grated carrots.Fry for one minute.Adding ears.Spices, vinegar, sugar, salt.Mix well.We transfer it to another bowl.Season with chopped garlic.We bring it to taste and leave it to infuse for a couple of hours.
Cool under a stream of cold water (so that they are not sticky).Cut into strips.
Prepare fragrant oil.To do this, pour the oil into a deep frying pan.Heat well and put 1 crushed garlic clove and 1 chopped onion and fry over low heat until very, very dark.Strain.
Heat up the oil again and add chopped onions and grated carrots.Fry for one minute.Adding ears.Spices, vinegar, sugar, salt.Mix well.We transfer it to another bowl.Season with chopped garlic.We bring it to taste and leave it to infuse for a couple of hours.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pig ears - 211 kcal/100g
