Rustic Pork Ears with Beans
Description
The dish is prepared without unnecessary complications. Pork ears and beans, with the addition of pepper and crushed garlic, along with a sauce, make a very tasty and filling dish. It is definitely not recommended to leave it for dinner. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Soak the beans overnight (pour hot water over them). In the morning, drain the water, rinse the beans, transfer them to a pot or cauldron, and cover with fresh water. After boiling, be sure to drain the water again and replace it with fresh water to continue cooking. It's better to cook the beans, changing the water three to four times (for more effective removal of undesirable substances).
- 2
Step 2
2. Cut the pork ears along the folds, clean them thoroughly, singe them over an open flame if desired, and rinse well under running water.
- 3
Step 3
3. Place the ears into a pot and pour in water. Once the water comes to a boil, drain it. Rinse the ears to remove any remaining foam, then put them back into the pot to cook. Once the water boils again, add bay leaf, onion, and whole peppercorns. Cook the ears for about an hour, then let them cool and slice them.
- 4
Step 4
4. Peel a large onion and slice it into rings. Heat a frying pan and sauté the onion rings until golden brown.
- 5
Step 5
5. Prepare the sauce: mix tomato paste with sour cream, pepper, salt, crushed garlic, and add khmeli-suneli. Add grated horseradish. Whisk the sauce well until smooth and homogeneous.
- 6
Step 6
6. Mix the fried onions with the sliced ears and beans, add a little salt and stir. Transfer to a plate. Add sauce and some fresh herbs. The dish is ready.