Pig's ear

The recipe was shared with us by the chef of the restaurant "Chinese News" Ruslan Magomedsharipov.

This is how Zhang Xiancheng, the chef of the restaurant "Chinese literacy. Bar and Food", prepares tongue and ears.

In China, it is customary to eat a pig whole, down to the tips of the ears, which, by the way, make an excellent salad. Pig ears themselves do not have a distinct taste - they are cartilage, after all, so they are boiled in a spicy broth, covered with a dressing of soy sauce and vinegar, and then generously sprinkled with herbs. The result is a spicy and elastic snack. Do not forget to singe the ears to remove all the hairs.

Pork ear puree soup is an exquisite dish of French cuisine that surprises with its combination of textures and aromas. Historically, pork ears were popular in rustic gastronomy, valued for their rich flavor and gelatinous consistency. In this recipe, the ears are simmered in a spicy broth until tender, while potatoes, bacon, and mushrooms add depth and richness to the soup. Marjoram and fresh green onions provide fresh notes. The result is a velvety, delicate soup with a rich, slightly smoky flavor and subtle spice aroma. Perfect for cold evenings, served with crusty bread to create harmony between the creamy texture and contrasting crunch. Each spoonful offers comfort and a gastronomic journey into French culinary traditions.

Pig Ears Appetizer is a traditional Chinese addition to main dishes, which is present on every festive table of the inhabitants of the Celestial Empire. There are different cooking options depending on the region, mainly this concerns the stage of boiling the ears. The only thing that must be observed in any of the variations is to slowly boil the ears whole and make sure that they are not in hot water longer than usual, otherwise the cartilage will begin to curl and the skin will peel off. In fact , despite its ambiguity, this appetizer turns out very tasty and original.

Pork ear appetizer is an unusual dish of European cuisine that combines depth of flavors and originality. In the past, pork ears were considered peasant food, but their ability to absorb aromas and acquire an amazing texture made them a favorite delicacy among gourmets. In this recipe, the ears are first stewed with bay leaf and pepper, then sliced and enriched with a mixture of soy sauce, brown sugar, and garlic. The final caramelization in a multicooker reveals the full richness of flavors, giving the dish tenderness inside and appetizing crispness outside. The appetizer can be served hot—spicy and aromatic—or chilled as an elegant complement to beer or dry wine. This dish will surprise guests and become the center of attention at any feast.

Cocido with pig ears is a hearty and aromatic dish of Spanish cuisine rooted in rural traditions. It harmoniously combines the tenderness of beans, the spiciness of chorizo, and the rich flavor of ham. Pig ears add a unique texture to it. A thick tomato sauce with garlic, onion, and chili pepper adds depth of flavor, while bay leaves and fresh parsley complete the composition with Mediterranean aromas. Cocido is perfect for a leisurely family dinner when you want to warm up and enjoy a wealth of flavors. It pairs wonderfully with red wine and fresh bread, highlighting its rustic essence.

Korean-style pickled pig ears are a vibrant dish reflecting the rich traditions of Korean cuisine. It combines the tenderness of boiled pig ears with the spiciness of seasonings. Historically, such appetizers were valued in Korea for their texture and rich flavor. The heat of red pepper, the aroma of coriander and soy sauce create harmony in the dish, while garlic adds expressiveness. Crunchy carrots enhance the contrast of flavors, making the ears perfect for serving as an appetizer. They are traditionally eaten chilled, allowing the marinade to fully develop and infuse the ingredients. This dish not only delights gourmets but also serves as an excellent complement to meat dishes and rice. Once tasted, its rich flavor and pleasant texture are unforgettable.

Chestnut broth is an exquisite and rare representative of French cuisine, rooted in the traditions of the village table. Combining the richness of meat broth with the delicate, sweet flavor of chestnuts, it offers depth of taste and warming pleasure. A light acidity from vinegar and the aroma of caramelized onions add a special piquancy to the dish. In ancient times, such broth was prepared in winter using available ingredients, transforming simple components into culinary art. Serving it with thin slices of bread makes it hearty and cozy, while leftover chestnuts and pork become a great addition to the meal. This dish is perfect for leisurely evenings when one desires something refined yet soulful.