in Portugal

Portuguese pig's ear salad

updated

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Ingredients for 4 servings:

  • 2 pig’s ear(s), fresh, clean
  • 6 cloves garlic
  • 1 bunch of coriander leaves
  • 1 cup olive oil (small teacup)
  • 1 cup vinegar (small coffee cup)
  • some sea salt, coarse
  • n. B. salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 10 minutes

Pork Ore Salad

Boil a pot of water, add salt, and cook the pig’s ears for 30-40 minutes. Remove from the water, place in a bowl, and let cool. In the meantime, finely chop the garlic and roughly chop the coriander. Cut the cooled pig’s ears into bite-sized pieces. Season with salt, coriander, and garlic to taste. Place in a covered bowl and mix well. Add the vinegar and oil and mix well again. Cover the bowl and let the salad sit in the refrigerator for at least 3-4 hours. The longer the salad sits, the more flavorful it will become.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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