Salad with pig ears and cucumber
Description
The recipe won't take much time. You can boil the pork ears in advance and let them cool, after cleaning them beforehand, so that you can quickly prepare the Korean-style salad when your family or guests arrive. The dish will be especially tasty if left to marinate in the refrigerator overnight, but don't forget to cover the container with a lid so the garlic aroma doesn't spread to other foods in the fridge. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the pig's ear and place it in a cauldron or pot, then boil for 1–1.5 hours until cooked. If preparing the dish for more people, buy two or three pig's ears.
- 3
Step 3
Then remove it from the broth and discard the broth, as you won't need it anymore. Scrape off any dirt from the ear with a sharp knife, rinse under cold water, and cool it down. If you slice it while hot, the slices will stick together. Be sure to chill the boiled pork ear!
- 4
Step 4
Meanwhile, rinse the vegetables in water, trim off the stems, cut them into strips, and place them in a bowl or salad dish.
- 5
Step 5
Slice the boiled pork ear into thin strips and add to the cucumber slices.
- 6
Step 6
Rinse fresh parsley and green onions, chop them, and add to a container along with pressed peeled garlic cloves, salt, chili pepper, black pepper, and ground coriander. Pour in vegetable oil and soy sauce, then gently mix everything. Optionally, you can add 1 tsp of 6% vinegar if you prefer dishes with a tangy flavor.
- 7
Step 7
Place the container with the contents in the refrigerator for at least 1 hour so that everything is infused with the garlic aroma.
- 8
Step 8
Serve the salad chilled.