Pig Ear Salad
Description
Pig Ear Salad is a wonderful idea for anyone who loves to munch on pig ears with beer—and not only then... I eat them without beer too :) Pig ear salad turns out very hearty and tasty. However, it has one drawback: it needs to be eaten right away. You can't keep this salad in the refrigerator, because the ears will instantly turn into tough, woody lumps. Serve the appetizer at the table.
Instructions
- 1
Step 1
Wash the ears thoroughly and clean them. Then put them on to cook over low heat. The longer you cook them, the better. I usually cook them for about 2 hours.
- 2
Step 2
When the ucho is cooked, let it cool, then cut it into thin strips.
- 3
Step 3
Cut the hard-boiled eggs into thin strips in exactly the same way.
- 4
Step 4
Finely chop the onions and pour boiling water over them. Drain the green peas. Combine all the ingredients in a salad bowl, add mayonnaise, salt, and pepper, and mix well.
- 5
Step 5
Let the salad rest for 5 minutes, then you can serve it on plates.