Sharp Pig Ears

We started offering pork ears for beer not so long ago: such an appetizer could only be tasted in Germany or in the Baltic countries. Serve your ears right - with grain mustard and something fresh and crunchy. For example, with radishes.

Ingredients

• 400 g pork ears
• 80 g Chinese chili sauce with garlic
• 80 g garlic
• 30 ml rice vinegar
• 80 g cilantro
• 50 ml vegetable oil
• salt

Directions

1. Boil the pork ears in salted water until soft, 1.5 hours. Cut into strips 5 mm wide.
2. Combine all marinade ingredients. Add pork ears, mix thoroughly. Refrigerate for 3 hours. Shake off excess marinade before serving, pat dry with paper towels and serve.