Salted Pig Ear: The Most Typical Gelatinous Bite of Galicia
The Salted Pig Ear is the essence of Galician tradition. It is a humble piece, but with an incredible flavor and texture. It undergoes a salting process. This ensures its preservation and enhances the flavor.
It is very rich in natural collagen. Therefore, after cooking, the ear becomes tender and gelatinous on the inside. If you fry it, the edges become deliciously crispy. It is an essential ingredient. It can be used in stews or as a tapa with oil and paprika.
✨ Quality Guarantee: The Perfect Tapa
- Source of Collagen: Its high collagen content is excellent. It is a great contribution to joint and skin health.
- Unique Texture: It combines gelatinous softness with the firm touch of cartilage. This provides a very pleasant chewing experience.
- The Tavern Flavor: It is the main ingredient of the famous tapa Oreja a la gallega or a feira.
- Versatile Dish: It is essential for Cocido Gallego. It also works well in legume stews or simply on its own.
🧑🍳 Cooking Tips: Ideal Preparation
The salted ear requires two mandatory steps: desalting and cooking.
- Cleaning: Before starting, wash the ear well. Shampoo it or carefully remove any hair remnants.
- Desalting: You must desalinate it in cold water. Keep it soaked for 24 to 36 hours. The desalting should be done according to your taste.
- Water Change: Change the soaking water every 12 hours. This ensures that the excess salt dissolves.
- Cooking: Boil it in water with a bay leaf. The time varies. Cook in a regular pot for 1 hour and 30 minutes. Use a pressure cooker to reduce the time to about 20-25 minutes.
Tapa Tip: Once cooked, cut it into pieces. Generously dress with extra virgin olive oil. Sprinkle paprika (sweet, spicy, or a mix) and coarse salt. Serve hot alongside some cachelos (boiled potatoes).
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