Oreja a la plancha – fried pig's ears

Ingredients for 4 servings:

• 4 pig’s ear(s)
• 2 tbsp paprika powder, spicy (if possible “Pimenton de la Vera”)
• 4 cloves garlic, finely chopped
• 3 bay leaves
• 4 carnations
• 1 tbsp salt
• a few stalks of parsley
• some oil
• n. B. water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Clean the ears thoroughly, remove any bristles, and cut them in half. Place them in a pot, cover with water. Add salt, cloves, bay leaves, and paprika, and boil for about 30 minutes. Let them cool in the water. Just before the broth begins to set, remove the ears and refrigerate. When they have cooled down, cut them into cubes roughly 2 x 2 cm in size. Fry in a little oil (I use refined olive oil) in a pan or on a plancha for about 15 minutes, turning frequently. When the meat is almost done, add the finely chopped garlic. Finally, add the chopped parsley. This typical Spanish dish is served with salsa brava (my recipes are in the DB). Baguette can be served as a side dish. If you don’t want to eat it with salsa brava, pound garlic with a little salt in a mortar, add parsley, and olive oil, and then sprinkle it over the roasted meat.