Snack of pig ears in a multicooker
2 servings
30 minutes
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.
1
Soak the ears in warm water for a few hours, then clean them.
- Pig's ear: 4 pieces
2
Place the ears in the multicooker bowl, add 2 cups of cold water, add a bay leaf, a few black peppercorns, a pinch of salt, and set to the 'stewing' mode for 20 minutes.
- Pig's ear: 4 pieces
- Bay leaf: 1 piece
- Black peppercorns: to taste
- Salt: to taste
3
Take the ears out of the multicooker, let them cool down, then cut into strips.
4
Add soy sauce, brown sugar, finely chopped or crushed garlic, vegetable oil to the ears, mix, and place in the multicooker bowl (or on a heated pan).
- Soy sauce: 3 tablespoons
- Brown sugar: 3 teaspoons
- Garlic: 3 cloves
- Vegetable oil: 4 tablespoons
5
Fry on the 'frying' mode for 10 minutes, stirring until the sauce caramelizes.
6
It can be served both cold and hot.