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.
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