Pig ear fried in butter with onion and black pepper|
- Whole pig ear
- A quarter stick of butter
- One and a half onions
- A tablespoon of salt and pepper
- One lemon
- An egg
- Two cups of flour
- Four cups of olive oil
With origins tracing back to Dorinn, Varksoorr is most commonly recognized as a delicious and vastly available snack for commoners of the surrounding region. This particular street food was created from the need for a fatty treat that was able to be produced in bulk, and sold hot during an event. Given its widespread popularity within its place of origin, Varksoorr proved to be spectacularly suited to the region, and was often found served as a treat during plays and the like. If one were to attend a production in Dorinn, they’d inevitably find that playgoers still enjoy the tidbits while watching.
A dish almost as old as the tradition of playmaking in Dorinn, the Varksoorr has been a wildly popular treat since its conception. Children toting small boxes of fried pig ears soon became a common sight, and their hushed offers to play-goers began to fill each venue. It was a common means for employment for young boys, of which were often tasked to sit around theatres and performances with the snack. The dish proliferated well past Dorinn, and became well known in nearby Anglia, and eventually the rest of the Regalian Archipelago.
Slice the pig’s ear into thin, square slices. In a small bowl, crack the egg and whisk thoroughly. Dump the flour into another bowl beside the egg wash. Dip each slice of pig ear into the egg and coat it in flour, before setting onto a tray. Season generously with salt and pepper. Fill a pot with olive oil and place it on the stove at medium heat. Submerge each slice of ear, flipping only when the side is golden brown. Towel the pieces off to remove excess oil. Finely dice the onions, and throw them into a heated pan with a dollop of oil. Season with salt, and stir occasionally. When the onions have caramelized and turned golden, remove them from the heat, and spoon some on each slice of pig ear.
- The Varksoorr appear to be small fried squares, each a little smaller than grown man’s palm. The exterior is breaded and deep fried, and the top has a generous helping of onions, fried until golden.
- It smells primarily of fried meat, mingled with the aroma of fried onions. No aromatic herbs are used, as the dish wasn’t meant for much more than its appeal as a snack.
- The onions and fried layer lend a crunch to the dish, as well as a subtle sweet taste. The pig ear portion itself is chewy, with a fair helping of salt and pepper.
- Although unappealing duo at first glance, the Varksoorr is traditionally paired with wine, with many purists claiming that the dish loses its appeal when not served with alcohol.
HydraLana on 11/5/2017.|
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