Dish

Oreja a la plancha

Grilled pig's ear

Oreja a la plancha is a dish that is not for the faint of heart. The pig's ears are first boiled until they are tender, then grilled over an open flame until they are crispy and charred on the outside. The dish is then seasoned with a blend of spices and served with a side of potatoes or vegetables. The result is a dish that is both crunchy and chewy, with a rich and meaty flavor.

European cuisine› Mediterranean cuisine› Spanish cuisine

Offal Dish

Origins and history

Oreja a la plancha is a dish that has been enjoyed in Spain for centuries. It is believed to have originated in the region of Andalusia, where it was a popular dish among the working class. Today, the dish is still popular in many parts of Spain, where it is often served as a tapa or a main course.

Dietary considerations

This dish is not suitable for vegetarians or those with a pork allergy, as it contains pig's ears.

Variations

Variations of this dish can be made by using different types of spices or by adding different types of vegetables to the mix. Some chefs also like to add a touch of sweetness to the dish by incorporating honey or brown sugar into the seasoning.

Presentation and garnishing

To garnish the dish, sprinkle some chopped parsley or cilantro over the top. You can also add a squeeze of lemon juice to brighten up the flavors of the dish.

Tips & Tricks

When grilling the pig's ears, be sure to keep a close eye on them to prevent them from burning. The ears should be cooked until they are crispy and charred on the outside, but still tender and chewy on the inside. If you are sensitive to spicy food, you may want to reduce the amount of spices in the seasoning.

Side-dishes

Oreja a la plancha is traditionally served with a side of potatoes or vegetables, which help to balance out the richness of the dish. Some popular side dishes include roasted peppers, sautéed mushrooms, or a simple salad.

Drink pairings

This dish pairs well with a glass of red wine or a traditional Spanish drink such as sangria or tinto de verano. The bold flavors of the dish are complemented by the richness of the wine or the fruity flavors of the traditional drinks.