Oreja de Cerdo a la Plancha
Grilled pig's ear, a popular pintxo.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The consumption of offal, including pig's ears, has a long history in Spain, dating back to times when resourceful cooking ensured that no part of the animal was wasted. The tradition stems from peasant cuisine where availability and affordability dictated culinary practices. Grilling or 'a la plancha' is a relatively newer cooking method, reflecting the evolution of Spanish cuisine to incorporate simpler, healthier preparations.
Oreja de Cerdo a la Plancha is deeply ingrained in Spanish bar culture as a popular tapa or pintxo. It is commonly enjoyed as a shared plate with drinks, fostering conviviality and conversation.
Tapas Culture
Oreja de Cerdo is a quintessential tapa, often served in bars alongside other small plates like patatas bravas, gambas al ajillo, and jamón ibérico. Sharing tapas is a central part of the social experience in Spain.
Regional Variations
While Oreja de Cerdo a la Plancha is popular throughout Spain, there are regional variations in seasoning and preparation. Some regions might use different spices or marinades, while others might prefer to boil the ears before grilling.
Celebratory Food
Although readily available in bars, Oreja de Cerdo, or other versions cooked in stews, can be found during special occasions like town fairs and local festivals, highlighting their value within Spanish culture.
Oreja de Cerdo a la Plancha offers a unique combination of textures and flavors, primarily savory and slightly salty, with hints of smokiness from the grilling process. The cartilage provides a distinctive chewiness, while the skin crisps up beautifully. The seasonings enhance the natural pork flavor without overpowering it.
The primary flavor is pork, specifically the rich, slightly fatty taste of the pig's ear. Seasonings typically include salt, pepper, garlic, paprika (pimentón), and sometimes a touch of chili flakes for a mild kick. The grilling process imparts a smoky char that adds depth of flavor. Lemon juice or a vinaigrette is often drizzled on top to cut through the richness and add a refreshing tang. The texture ranges from crispy on the outside to slightly gelatinous in the cartilage.
Cleaning is Key
Thoroughly clean the pig's ears before cooking. This usually involves soaking them in cold water, scraping away any impurities, and trimming off any excess fat. This step is essential for a pleasant eating experience.
Boiling and Tenderizing
Boiling the pig's ears before grilling is crucial for tenderizing the cartilage and removing excess fat. The boiling water can be flavored with aromatics such as bay leaves, peppercorns, and garlic.
Achieving Crispiness
To achieve optimal crispiness when grilling, make sure the pig's ears are completely dry after boiling. You can pat them dry with paper towels or let them air dry for a short period before placing them on the grill. Use high heat for a quick sear, but be careful not to burn them.
Rest and slice
Allow the ears to rest slightly before slicing, this will make them easier to handle and prevent the juices from running out. Slice thinly before serving to help keep it tender and crispy.
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