Ingredients: Pork ears, Cloves, Allspice peas, Bay leaf, Carrot, Garlic, Soy sauce, Vinegar + 4 tsp. boiling water;, Salt, red pepper, Coriander, Vegetable oil, Greens
Cooking method:
Pour raw ears with boiling water for about 30 minutes, then clean them well with a knife. Fill with cold water and cook them until cooked for about 2 hours, at the end of cooking add cloves, allspice, bay leaf and salt. We cool the finished ears and cut into thin strips.
Grate carrots on a carrot grater.
Pour vegetable oil into the pan so that it covers the bottom a little, you don’t need to pour a lot of oil because the dish will have a greasy aftertaste.
Add prepared carrots and ears to well-heated oil, quickly mix everything, fry all the time stirring for about 1 minute.
Pour everything into a bowl and add: hot red pepper, salt, coriander, vinegar + water, soy sauce, greens and squeeze the garlic, mix everything very well and put in the refrigerator to infuse for at least 3-4 hours.