Cured pork ears with homemade ham

Last Updated on October 28, 2024

Pork ears served in béchamel sauce, garnished with fried pieces of homemade ham. Recipe from Boskovice by Jaroslav Sapík, from the show “Czech Republic on a plate”.

Ingredients:

600 g of pork ears 200 g ham off the bone with fatty bits (or smoked or pork belly) 150 g root Vegetable Recipes (carrots, celery, parsley) 50 g butter 200 ml broth (water in which we cooked the ears) 100 ml of whipping cream 2 tablespoons smooth flour 1 handful of mayonnaise 4 pcs garlic scapes 1 pcs onions 1/2 pc lemon nutmeg pin peppercorns salt

Procedure:

1. Boil the pork ears in lightly salted water until tender, about 30 minutes
2. Add the cleaned root Vegetable Recipes to the stock you will use to make the béchamel sauce
3. In a saucepan in melted butter, brown the onion, chopped finely, sprinkle it with flour, lightly fry it to make a very light roux, add the sliced garlic, grate the nutmeg, pour in the broth, add the marjoram, add the cream and cook for about twenty minutes, stirring constantly to make a smooth sauce
4. In a frying pan, fry the chopped ham (smoked, pork belly), especially the fattier parts, then pour it into the béchamel base
5.

Recommendation:

The ears can be served as a main course with boiled or baked potatoes, or as an appetizer by putting a third of them on the plate and serving them with fresh bread.

Note:

For the preparation of the roux, see recipe: Gravy.