Salad with pork ears

- 2 pig's ears;
- 1 cucumber;
- 1 carrot;
- 2 cloves of garlic;
- 30 ml of 6% vinegar;
40 ml of olive oil and soy sauce;
- 2 Bay leaves;
- 5-6 peas of black pepper;

Thoroughly wash pig ears and dry. Sear them over a gas burner, the flame of a lighter or a match, if there were bristle. Put them in a bowl of water with dissolved in it with vinegar and leave for 1.5 hours. Then again wash the product, place in a saucepan, cover with water and cook over minimum heat, covered for 2-2. 5 hours, add the Bay leaf and pepper. The sunflower water for half an hour before the end of cooking.

Remove the ears from the broth, cool, peel and cut into strips. Grate the cucumber and carrot on the Korean grater. Remove husks from garlic cloves and mash them in a mortar. Put all prepared ingredients in a large bowl, stir and pour soy sauce. Heat the olive oil in a frying pan and season the salad.

Korean salad with pork ears

- 1 boiled pig's ear;
- 1/2 head red cabbage;
1 small carrot;
- 1 bulb onion;
- 1 bell pepper;
- 3 cloves of garlic;
- 100 ml of vegetable oil;
- 30 ml of vinegar;
- 1 tsp of ground coriander, turmeric and sweet paprika;
- 1/2 tsp of salt and black pepper;
- 1 tsp of sesame seeds.

Grate garlic. Clean all major vegetables and cut into thin strips. Do the same with boiled pig's ear. Remember slightly with your hands or a potato masher to mash the cabbage and the onions until the juice. Combine all in a bowl, preferably glass so you can see the beauty of the salad. Season with spices and salt, pour vinegar, boiling oil and immediately stir. Give the snack a half hour to infuse, then sprinkle with sesame seeds and serve.

Hearty salad with pork ears

- 2 boiled pig's ear;
- 3 chicken eggs;
- 2 small heads of red onion;
- 1 jar of canned peas (225 g);
To 20 ml of vinegar;
- pinch of black pepper;
- 4 tbsp of mayonnaise;

Boil eggs, remove shell and chop with a knife. Peel the onion and slice in half rings. Marinate it in the vinegar solution in the ratio 1:4 with water for 10 minutes, then press. Chop the pork ears at random. Mix them with other products, green peas along with the liquid and mayonnaise. Pepper salad and pickle with salt as needed. Soak it in the fridge for an hour before you put on the table.