Pork Ears with Lard and Onion
Pork ears provide collagen and protein, while lard adds richness without a carbohydrate base. Long simmering softens the cartilage, and a quick fry with onion turns the dish into a dense hot keto appetizer.
Scrape the pork ears (400 g) well, singe off any remaining hair if needed, and rinse them. Soak the ears in cold water for 1 hour, then drain.
Place the ears in a pot, cover with fresh water, bring to a boil, and skim off the foam. Add bay leaf (2 g), allspice (1 g), black pepper (1 g), garlic (10 g), and salt, reduce the heat, and simmer covered for about 2 hours.
Dice the lard (100 g) and render it in a skillet. Slice the boiled ears into strips, cut the onion (50 g) into half-rings, add both to the lard, and fry for 5-7 minutes until the onion softens and the ears lightly brown.
(1)
- :
If you have any questions about the recipe "Pork Ears with Lard and Onion", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
