Grilled Pig's Ear with Mozambican Twist

Ingredients

In this Mozambican adaptation, the traditional Spanish Oreja a la plancha is infused with Mozambican spices such as piri piri, garlic, and paprika. Additionally, it is served with a zesty Mozambican sauce made with lime juice, cilantro, and tomatoes, adding a fresh and tangy element to the dish. We alse have the original recipe for Oreja a la plancha, so you can check it out.

• 4 pig's ears 4 pig's ears
• 2 tablespoons piri piri sauce 2 tablespoons piri piri sauce
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• For the Mozambican sauce: For the Mozambican sauce:
• Juice of 2 limes Juice of 2 limes
• 1 tomato, diced 1 tomato, diced
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the piri piri sauce, minced garlic, paprika, salt, and pepper.
3. 3.
   Place the pig's ears in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
4. 4.
   Grill the pig's ears for about 10-12 minutes per side, or until they are crispy and golden brown.
5. 5.
   While the ears are grilling, prepare the Mozambican sauce by combining the lime juice, diced tomato, chopped cilantro, and salt in a bowl. Mix well.
6. 6.
   Once the pig's ears are cooked, remove them from the grill and let them rest for a few minutes.
7. 7.
   Slice the pig's ears into thin strips and serve them with the Mozambican sauce on the side.

Treat your ingredients with care...

• Pig's ears — Make sure to clean the pig's ears thoroughly before marinating them. Remove any excess hair and trim off any tough parts.

Tips & Tricks

• If you can't find piri piri sauce, you can substitute it with a combination of cayenne pepper and hot sauce.
• For an extra kick of flavor, sprinkle some freshly squeezed lime juice over the grilled pig's ears before serving.
• Serve the dish with a side of Mozambican rice or grilled vegetables for a complete meal.

Serving advice

Serve the Mozambican Grilled Pig's Ear Delight as an appetizer or as part of a tapas spread. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

Arrange the sliced pig's ears on a platter, drizzle the Mozambican sauce over them, and garnish with lime wedges and cilantro leaves. The vibrant colors and enticing aroma will make this dish a feast for the eyes.