How to make
Clean, wash and soak the pig ears and trotters in water. Pour cold water over the pork breasts. Put them on high heat and once the water reaches boiling point, lower the temperature, add the black pepper and salt.
Simmer the broth with its products until fully boiling. Separate the meat from the bones, cut the ears and pork breasts into pieces.
Strain 4 1/5 cups (1 L) of the broth. Put the finely chopped onions and carrot in it, the deboned and chopped pork meat, a little paprika and a chili pepper. Pour in the milk (but set aside 3 1/3 tbsp (50 ml) of it).
Simmer the khash on low heat.
In the meantime, peel the garlic and mash it in a wooden mortar and pestle with a little salt. Add vinegar and stir. Before removing the khash from the stove, thicken it with 3 1/3 tbsp (50 ml) cold milk mixed with 1 tbsp flour. Be sure to serve the khash warm, garnished with the garlic vinegar and sprinkled with cayenne pepper.
Notes: Pig tails and/or part of the head are used in the original recipe but I substituted them with pork breasts.
There's no need to add vegetable oil because the broth from the boiled pork goodies is plenty oily.
Don't thicken the khash because the heat from the eggs changes the taste of the gelatin.
