A budget delicacy. How to cook marbled meat cuts from chicken and pig ears
Do you want to surprise your family with a delicious dish? Then be sure to try making marbled meat slices from chicken and pig ears, which not only turns out tasty and satisfying, but also looks very beautiful on the holiday table. This is a good alternative to store-bought sausage.
Ingredients:
- - pig ears – 2 pcs.;
- - chicken thighs – 2 – 4 pcs.;
- - mixture of peppercorns – 0.5 tsp;
- - bay leaf – 2 – 3 pcs.;
- - water – 1 – 1.5 l;
- - ground paprika – 0.5 tsp;
- - garlic – 2 – 3 cloves;
- - broth – 2 ladles.
How to prepare marbled meat slices:
Wash the pig ears thoroughly with a kitchen sponge and, if necessary, scrape them with a knife, paying special attention to the inside. Next, fill them with cold water and let them stand for 3 - 4 hours (this is necessary in order to remove the smell).
Place the washed ears in a saucepan.
Add chicken thighs to them (they should also be rinsed under cold water first).
Next, pour cold water into the pan (the water should completely cover the chicken thighs and pig ears) and cook over low heat.
When the broth boils, skim off the foam, salt it to taste, add a mixture of peppercorns and bay leaves. After this, cook the meat with the lid open on low heat for 2.5 - 3 hours (during this time the broth should become sticky and the meat should be well boiled).
Tip: To speed up the process of preparing marbled meat slices, you can use a pressure cooker. The meat cooks much faster in it.
When the pig ears and chicken thighs are done, remove them from the broth and let cool. Meanwhile, pour two ladles of the prepared broth into a separate container, add ground paprika and garlic squeezed through a press, stir well (add salt if necessary).
Pour part of the resulting broth into a deep rectangular shape (dish/bowl/container).
Then place the chicken meat in the first layer, having previously separated it from the bones.
Next add the boiled pork ears.
Pour the remaining broth (with paprika and garlic) evenly on top.
And then lay out the remaining chicken meat, tightly filling the empty spaces.
Cover the future sliced meat with a lid or board (it should go inside the mold/dish/vessel/container, and not cover it on top), then place a press on it (these can be jars of water, cubes, etc.) and take it out to cool place for 6 - 8 hours.
After the sliced meat has been under the press for the required amount of time, carefully remove it from the mold/dish/bowl/container, cut into pieces and serve. This homemade cut of meat, which turns out incredibly tasty, resembles marble in its cut, will become a real decoration for any holiday.
