Marinated ears with Korean carrots

Pig ears are a product from which jellied meat is usually made, but you can also prepare very original and appetizing dishes from them. One of them is pickled ears with Korean carrots. This is a cold appetizer that goes well with beer and as an excellent treat for a holiday table. This unusual dish can be prepared in different ways.

1. Calories
   166,02 kcal
2. Protein
   12,79 gram
3. Fat
   10,06 gram
4. Carbohydrates
   4,12 gram
5. ~ Time
   2 H 30 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Pork ears

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   500 g
2. Carrot

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   3 pcs. = 300 g
3. Seeding for Korean salads

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   2 tsp. = 6 g
4. Vegetable oil

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   1 tbsp. l. = 17 g
5. Dining vinegar 9%

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   1 tbsp. l. = 15 g
6. Onions

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   1 piece = 80 g
7. Garlic

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   2 cloves = 10 g
8. Salt

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   to taste

Steps:

1. 
   Weigh out the products according to the specified recipe. Prepare a container for marinating pork ears. Pour cold water over the pig ears and leave to soak for about 1 hour, changing the water periodically.
2. 
   Wash the pig ears thoroughly, using a knife to clean them as much as possible. Trim the soft part; it won't be needed. Put water on fire, add a little salt and cook the ears for about 1.5-2 hours.
3. 
   Peel the carrots and grate them using a Korean carrot grater. And the larger the carrot, the more convenient it is to grate it. Add salt, add seasoning and mix well with your hands, press the carrots a little to release the juice. Cut the onion into rings and scald it with boiling water. Add onion, vinegar to the carrots, squeeze out the garlic. Mix everything thoroughly.
4. 
   Be sure to cool the finished pork ears in the broth and cut them into small and not too long strips. Thinly sliced ​​ears will marinate better
5. 
   Add heated, hot vegetable oil to the ears. Mix the ears with carrots and refrigerate for 10-12 hours.
6. 
   Korean pork ears with carrots are spicy, crispy and pleasant to the taste. Garnish the appetizer with parsley and serve cold.