Oreja a la Plancha (Grilled Pig's Ear)

🧂 Ingredients

• 4 Pig ears(Cleaned and trimmed of any excess fat or hair.)
• 2 Bay leaves(Dried)
• 1 tsp Salt(Or to taste, for simmering)
• 5-6 Black peppercorns(Whole)
• 1 tbsp Paprika(Sweet or smoked, to your preference)
• 2-3 tbsp Olive oil(For grilling and finishing)
• 3 cloves Garlic(Finely minced)

👨‍🍳 Instructions

1. 1

   Prepare the pig ears for simmering. Rinse them thoroughly under cold running water. Place the cleaned pig ears in a medium saucepan. Add the bay leaves, salt, and whole black peppercorns. Cover the ears generously with cold water (about 2 inches above the ears).

   ⏱️ 5 minutes
2. 2

   Simmer until tender. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2.5 hours, or until the cartilage is very tender when pierced with a fork. Skim off any impurities that rise to the surface during the first 30 minutes of simmering.

   ⏱️ 2.5 hours
3. 3

   Cool and slice. Once tender, carefully remove the pig ears from the simmering liquid and let them cool slightly on a plate or cutting board until they are easy to handle. Once cooled enough to touch, slice them thinly into bite-sized strips, about 1/4 inch thick. Discard the bay leaves and peppercorns from the liquid.

   ⏱️ 15 minutes
4. 4

   Prepare for grilling. Heat a large cast-iron skillet or a flat-top griddle (plancha) over medium-high heat. Add 1-2 tablespoons of olive oil to the hot surface. Ensure the surface is shimmering but not smoking.

5. 5

   Grill until crispy. Add the sliced pig ears to the hot skillet in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Grill for about 5-7 minutes per side, pressing down occasionally with a spatula, until they are golden brown and delightfully crispy. You should hear a satisfying sizzle. The fat should render and crisp up.

   ⏱️ 10-15 minutes
6. 6

   Season and serve. Remove the crispy pig ear strips from the skillet and place them in a clean bowl. Add the minced garlic, paprika, and the remaining 1 tablespoon of olive oil. Toss everything together gently to coat evenly. Taste and add a pinch more salt if needed. Serve immediately while hot and crispy.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to this dish is achieving maximum crispiness. Don't rush the grilling process.
• ✓The textural contrast between the tender cartilage and the crispy rendered fat is what makes this dish so appealing.
• ✓Serve with a wedge of lemon or a drizzle of sherry vinegar for an extra layer of flavor.
• ✓This dish is best enjoyed fresh off the grill, paired with a cold Spanish beer or a crisp white wine.

🔄 Variations

• For a spicier kick, use hot smoked paprika or add a pinch of chili flakes.
• A splash of sherry vinegar or red wine vinegar tossed in at the end adds a pleasant tang.
• Some variations include a light dusting of cumin or other Spanish spices.

🥗 Nutrition

Per serving