Grilled crispy ear recipe
We begin by cooking the ear in a pressure cooker. It is a very hard ingredient, so if we do not use the pressure cooker we will have to cook it for at least one hour over a medium heat. If we do it in a pressure cooker, we cook it for 20 minutes with 4 or 5 bay leaves, thyme, cloves of garlic and a little salt.
Once cooked, drain and cut into small pieces. In a mortar and pestle, make a paste with the garlic cloves, oregano, thyme and a teaspoon of paprika. Once mashed, add a little olive oil.
Impregnate the ear completely in a container and leave to rest for at least one hour so that it absorbs all the flavours.
Cook the ear on the griddle or in a very hot frying pan over a high heat to create the characteristic crust. Remember to stir constantly so that the pieces do not stick together, as the ear is very gelatinous.
2 well cleaned pig’s ears, you can also use marinated pig’s ear
5 bay leaves
3 sprigs of fresh thyme
1 teaspoon of sweet paprika de la Vera (spicy optional)
Extra virgin olive oil