dimanche 15 janvier 2012

Pig ears salad with coriander. Stop over in Portugal.



You'll probably be surprised by my way of talking, don’t be ashamed, at my age, 71, I'm lucky not to have any complexes any more! Laugh, it's free and think of those who pay for laugh therapy!
Thank you!


Pigs ears with coriander.

I learned that in the blog www.tascadaelvira.blogspot.com that in addition to raw fish, the Japanese island of Okinawa consume a lot of rind, feet and pig's head. The cartilage and gelatinous pork pieces are super rich in protein and collagen and contain no fat. If thoses Japanese are famous it is because many of them are old (healthy). So eat as much of these pieces of cartilage that crunch under your teeth, and you will increase your chance of growing especially old and, the cherry on the top, to stay fit.

Ingredients for 4 persons.

For the broth :
2 pig ears
Thyme, bay leave, onion, cloves
Salt and pepper
water

For the meat salad:
4 tbsp white wine vinegar
3 garlic cloves
1 onion
chopped coriander
salt and pepper

Preparation.
The day before start cooking the ears (well cleaned) in a broth made ​​of the ingredients mentioned above, until done (+ - an hour and a half)
The next day, cut the ears into pieces and put them in a dish. Season with  white wine vinegar, add the onion, cilantro and chopped garlic.
Check the seasoning.



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3 commentaires:

  1. Bonjour Marie Claire Un plat que j'adore Je suis la seule à la maison à aimer:-) Mais je note Je m'en ferai une petite assiette rien que pour moi <3 merci pour le partage Je te souhaite une belle journée
    "Nous sommes amies sur google+"

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